21 October 2021Bez kategorii

The Maillard Reaction

The Maillard reaction occurs as food is cooked. It is partly responsible for the browning of food and the release of aromas. During the cooking process, amino acids and certain simple sugars in the food form new molecules, which join together in chains. These groups of molecules reflect light in such a way that we then perceive the surface of the food as being brown. The Maillard reaction is, in fact, a series of different reactions. The molecules created by the interaction between the sugars and amino acids continue to react and go on to create other molecules, which release powerful aromas. A …

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