Who doesn’t love the brown crisp on roasted and fried foods? Unlike other animals, we humans give a lot more importance to taste and find ways to explore different ones too. So why not we savour the science behind one of the tastiest chemical reactions? Yes, we are going to feast on Maillard Reaction , Thanks to Louis Camille Maillard who found this more than a 100 years ago. From frying meat to baking breads and to roasting coffee, we can find this reaction firing rapid signals through our gustatory(taste) and olfactory(smell) receptors. This is a reaction that makes each one of us appetized and mouth watered due to the rich aroma and flavors generated. We can say it is due to a chemical reaction between sugars and amino acids present in the food. This reaction is an example of non enzymatic browning. Caramelization is also a non enzymatic browning, but is a different reaction , where reaction occurs between sugars only. This reaction occurs in a temperature range of 110°C-170°C. At this temperature range , Maillard reaction kicks in its sumptuous job creating that familiar brown crisp color to the food , hence earning it a more general name—“browning reaction”. This reaction causes a plethora of taste and aroma depending on the time , heat , and the type of sugars and amino acids present in the food. The product of the reaction between sugars and amino acids keep on reacting ,making it more complicated. Let us not discuss about it in detail (in a chemistry point of view)as it is a cascade reaction with complex steps.
One can say that this reaction makes us fascinated towards food with protein and sugar which are two important biomacromolecules and also towards heated food items which protects us from microorganisms present in it , ensuring our safety. Of course, this might be one of the most enjoyed reaction which is never "ignored".
So the next time when you are savouring your delicious barbecue or your French fries, do remember this bit of edible science.
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