The Maillard Reaction

The Maillard reaction, discovered by French chemist Louis-Camille Maillard in 1912, is a chemical reaction between amino acids and reducing sugars that occurs at temperatures above 280°F (140°C). It produces hundreds of flavor compounds, aromas, and brown pigments called melanoidins. This single reaction is responsible for the flavor of seared steak, toasted bread, roasted coffee, dark beer, and chocolate. It is not a single reaction but a cascade of reactions that branch into thousands of pathways, which is why Maillard-browned foods have such complex, layered flavors.