Maillard reaction

A complex series of non-enzymatic chemical reactions between amino acids and sugars, 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 is formed at temperatures above 120 °C.

Also see:

  • Caramelisation
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