Maillard Reaction

The Maillard reaction is one of the most important chemical reactions in cooking, occurring between amino acids (proteins) and sugars under the action of high temperature. It is precisely this that is responsible for the appetising golden-brown crust and the inimitable taste of fried, baked, and grilled dishes.

The reaction was described in 1912 by the French chemist Louis-Camille Maillard. During heating (usually above 140 °C), the molecules of sugars and proteins interact, forming hundreds of new aroma and flavour compounds that were not in the raw product. It is thanks to the Maillard reaction that we perceive the inimitable taste and smell of a browned steak, freshly baked bread, fried onion, roasted coffee, and chocolate. It is important not to confuse it with simple caramelisation (which concerns only sugars). Understanding the Maillard reaction is a key to the conscious preparation of delicious dishes, one that distinguishes modern scientific gastronomy.