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This perfectly grilled steak boasts a rich brown crust and a tender, pink interior. That’s the magic of the Maillard reaction. Diana Miller/Getty Images/Cultura RFIt may seem like an abstract idea from a high-tech lab, but you’ve almost certainly enjoyed foods that have undergone the Maillard (pronounced my-YAR) reaction. In fact, you likely eat foods that have experienced this unique process multiple times a week—or even daily.
Known as "the flavor reaction," the Maillard reaction is a fundamental concept in food science and answers the age-old question: "What makes cooked food so delicious?" So, what exactly is the Maillard reaction?
More than 108 years ago, French chemist Louis-Camille Maillard discovered a fascinating process now known as the Maillard reaction. This sequence of complex chemical reactions occurs between amino acids and sugars in food when it's cooked. But what exactly happens? In simple terms, it's the chemical reaction that takes place when you brown food at temperatures ranging from 285 to 355 degrees Fahrenheit (140 to 179 degrees Celsius).
Throughout this reaction, flavor molecules break down, creating an array of new flavor compounds. These compounds continue to decompose in a chain reaction. The rich, savory flavor you experience when biting into a perfectly seared steak is, in part, due to the Maillard reaction.
Here’s a detailed, step-by-step breakdown of what happens at a microscopic level.
- When heat is applied, sugar and amino acids combine to form a compound called the Heyns or Amadori compound.
- These compounds then undergo further reactions, resulting in aromatic compounds.
- In the final stage, large, complex molecules known as melanoidins are created, giving food its characteristic brown color.
So how does the Maillard reaction differ from caramelization? According to chef Alex Lovick of Napa Valley Inglenook Winery, "Simply put, caramelization is the browning of sugars, while the Maillard reaction is more intricate and involves both sugars and amino acids." He explains, "The Maillard reaction occurs at lower temperatures than caramelization and generates a variety of complex flavor compounds, which is one reason why food affected by this process tends to be more exciting and flavorful."
The Maillard reaction plays a key role in creating the colors and flavors of many foods we enjoy daily:
- Caramel made from milk and sugar
- Toast formed from browned bread
- Chocolate, coffee, and maple syrup
- The flavor and crust on roasted meats
So, the next time you slice into a perfectly seared steak, keep in mind that the incredible flavor you’re savoring is the result of a series of intricate chemical processes known as the Maillard reaction.
While Maillard reactions happen quickly during cooking, they can also develop gradually over time when food is stored at low temperatures. For example, cheeses that age over time develop rich flavors, partly thanks to the Maillard reaction.
