Quick Takeaway: The Maillard reaction occurs above 285°F (140°C) when amino acids and reducing sugars react to form hundreds of flavor compounds and brown pigments.
The Science
The Maillard reaction is a complex chemical process named after French chemist Louis-Camille Maillard. It occurs when amino acids (from proteins) react with reducing sugars at high temperatures, creating a cascade of chemical reactions that produce:- Flavor compounds: Over 600 different molecules that create the characteristic "browned" taste - Aroma compounds: Volatile molecules that contribute to the smell of cooked foods - Brown pigments: Melanoidins that give foods their golden-brown color
