A complex series of non-enzymatic chemical reactions between [ Amino acid ] A simple organic compound containing containing both an amine (-NH2) and a carboxyl (-COOH) functional group, along with a side-chain (R group), which is specific to each amino acid. Amino acids are the building blocks of proteins and perform critical roles in biosynthesis and neurotransmitter transport. There are over 500 amino acids known but only 20 More and [ Sugar ] Any of the class of crystalline, water-soluble, short-chained (monosaccharide and disaccharide) carbohydrates. Sugars are typically sweet-tasting and include glucose, galactose, fructose, sucrose, lactose and maltose. More, responsible for the browning of meats during roasting, searing or deep frying.
Some Mallard reactions may take place at room temperature; however, the more desirable flavours are achieved at between 140° and 165 °C.
There are concerns that [ Acrylamide ] A toxic chemical implicated in cancer, nervous system and reproductive disorders. It has been found in foods subject to cooking temperatures above 120° C, possibly due to a Maillard reaction of the amino acid, asparagine and certain sugars. More is formed at temperatures above 120 °C.
- The process of heating sugars until they turn brown, producing a nutty or caramel flavour. It is a non-enzymatic chemical reaction (pyrolysis) that takes place between 110° to 180° C, depending on the specific sugar involved. Also see: • Maillard reaction More