Chemistry that gives cooked foods their golden color and aromatic flavor.
Non-enzymatic chemical reaction between amino acids and reducing sugars under heat, producing characteristic golden aromas, flavors, and browning.
Described by Louis-Camille Maillard in 1912, this reaction produces hundreds of aromatic molecules responsible for the flavors and aromas of toasted bread, roasted meat, torrefied coffee, and beer. It starts significantly at 140-150°C. It also generates acrylamides (potentially toxic) during prolonged high-temperature cooking.
Developing the aromas and colors of cooked foods, but potentially producing undesirable compounds at high temperatures.
Moderate prolonged high-temperature cooking (frying, grilling) to limit the formation of acrylamides.
The golden color of bread is pure chemistry — but avoid charred cooking that generates toxic compounds.
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