Description
An overview of key thermal reactions influencing flavor and aroma in cooking.
Technical
The Maillard reaction between reducing sugars and amino acids initiates around 140 °C, producing melanoidins and volatile pyrazines that give roasted aromas. Caramelization of sucrose begins near 160 °C, generating furanic aldehydes and lactones that impart sweet, nutty notes. Lipid oxidation of unsaturated fats produces aldehydes such as hexanal at ~200 °C, contributing grassy or fried aromas, while excessive oxidation above 250 °C yields off‑odors like acrylate.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
roastednuttybutterygrassyacridcaramelizedsmokytoastedfruityherbal