Description
Infrared radiation accelerates the Maillard reaction, producing faster browning and richer flavor.
Technical
The infrared photons increase molecular vibrational energy, raising local temperatures and promoting the condensation of reducing sugars with amino acids. This leads to a higher rate of formation of melanoidins and volatile flavor compounds such as pyrazines, furans, and aldehydes, while reducing the overall thermal exposure time.
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
nuttycaramelizedsmokyroastedtoasty
Origin & History
Civilization
Modernist cuisine practitioners
Era
Contemporary
Region