A Simple Breakdown of the Maillard Reaction

Ever wonder why bread smells so delicious after coming out of the oven? Or how your steak gains its browned outer layer? Well, the answer is simple! Some of the most complex chemical flavors and reactions are a result of the maillard reaction. The Maillard reaction is many small, simultaneous chemical reactions that occur when proteins and sugars in and on your food are transformed by heat, producing new flavors, aromas, and colors. This makes the food you heat up more appealing to human senses. Heat, moisture, proteins and carbohydrates are 4 necessary things that the maillard reaction requires. The Maillard reaction starts with a somewhat limited set of proteins and sugar molecules, and, as these bond and mix over time, more and more new molecules are added to the equation. Most aromas are also produced by the maillard reaction, which is why steak or french fries smell so enticing. Hope you enjoyed learning about the maillard reaction! Come back next time to learn more about cooking with chemistry:)