Maillard reaction
The Maillard reaction is a complex set of nonenzymatic reactions between reducing sugars and amino compounds that produce characteristic browning, aromas, and flavors in heated foods. First described by French chemist Louis-Camille Maillard in 1912, it proceeds through glycation intermediates such as Amadori or Heyns products and ultimately yields polymers known as melanoidins. The reaction also underlies glycation processes in vivo and can generate compounds of toxicological interest, including acrylamide, during high-temperature cooking.
