Maillard Reaction
By Liam O'Brien
Description
- The Maillard Reaction is the phenomenon that occurs when amino acids and sugars are heated at high temperatures, resulting in the incredible aromas, flavors, and colors of our food.
What Is the Maillard Reaction? - Instant Egghead #44
Usage of the Maillard Reaction
“The most widely practiced chemical reaction in the world,” said the Nobel Prize-winning Jean-Marie Len, the Maillard reaction is practiced daily in restaurants and households all throughout the world, responsible for the flavors and aromas of a plethora of foods.
Three Stages of the Maillard Reaction
Chemical Formula: C6H12O6 + C11H12N2O2 à H2O + C17H22N2O7
Stage 1: Amino group of the amino acid + Carbonyl group of the sugar = glycosylamine and water
Stage 2: The glycosylamine undergoes Amadori rearrangement, resulting in aminoketose compounds
Stage 3: The compounds undergo a series of rearrangements, resulting in brand new flavor, color, and aroma molecules in the food
Origin of the Reaction
1912: Louis Camille-Maillard publishes a paper on what occurs when amino acids react with sugars at high temperatures
- 1953: John Hodge develops the three stages of the reaction
- Other advancements: Developments have been made in determining how altering certain factors such as temperature, moisture levels, and ingredients changes the flavors and aromas of the food
Importance of the Maillard Reaction
Proving to be an essential aspect of the cooking process, the Maillard Reaction is credited for the wonderful array of flavors and aromas we encounter in our culinary endeavors. Ever wonder where the delectable piece of steak on you plate received its distinctive flavor? Ever thought of where the crispy texture of the bun on your burger came from, or how the extraordinary aroma of that plate of cookies on your kitchen table originated? The answer is the Maillard Reaction.