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What is the Maillard reaction?

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Quick answer

The Maillard reaction is the chemistry behind browning and the rich flavor of cooked food. When proteins and sugars meet under heat, they react to form hundreds of new flavor and aroma compounds — the reason seared steak, toast, and roasted coffee taste so good.

Key things to understand

  1. It's a reaction between amino acids (from proteins) and sugars under heat.
  2. It creates the brown color and savory, complex flavors of cooked food.
  3. It's behind seared meat, toast, roasted coffee, and baked bread crusts.
  4. It speeds up at high, dry heat (above about 140°C).
  5. It's different from caramelization, which is sugar browning alone.

People also ask

What causes food to brown when cooked?
Mostly the Maillard reaction: amino acids and sugars react under heat to form brown pigments and a huge range of flavor compounds.
Why does seared meat taste better than boiled?
Boiling stays at 100°C, too cool for the Maillard reaction; dry searing gets hot enough to brown the surface and build deep flavor.
Is the Maillard reaction the same as caramelization?
No — caramelization is sugar breaking down alone, while the Maillard reaction needs both sugars and proteins (amino acids).

Part of the guide: Food & Kitchen Science →