Cooking is more complicated than you think...
C6H12O6 + C11H12N2O2 → H2O + C17H22N2O7
Occurs in all kinds of foods and each one produces its own unique smell!
It always happens but is sped up with increased heat
Hundreds of various molecules are produced.
"Maillard Reaction." CooksInfo.com. N.p., n.d. Web. 19 Dec. 2013. <http://www.cooksinfo.com/maillard-reaction>.
"The Maillard Reaction Turns 100." CEN RSS. N.p., n.d. Web. 19 Dec. 2013. <http://cen.acs.org/articles/90/i40/Maillard-Reaction-Turns-100.html>.
"Mole Relations in Balanced Equations." About.com Chemistry. N.p., n.d. Web. 17 Dec. 2013. <http://chemistry.about.com/od/workedchemistryproblems/a/mole-relations-worked-problems.htm>.
Palca, Joe. "100 Years Ago, Maillard Taught Us Why Our Food Tastes Better Cooked." NPR. NPR, n.d. Web. 19 Dec. 2013. <http://www.npr.org/blogs/thesalt/2012/10/10/162636059/100-years-ago-maillard-taught-us-why-our-food-tastes-better-cooked>.