Description
The Maillard reaction is a complex chemical reaction that occurs when food is heated, resulting in the formation of new flavor compounds and browning.
Technical
The Maillard reaction is a non-enzymatic browning reaction between amino acids and reducing sugars that occurs when food is heated, influenced by temper
Science
Primary Reaction
Maillard reaction
Sensory Profile
Aroma ()
caramelizedroastednuttytoastymaltyburnt sugar
Wine Analogy
Aged Barolo (tar/rose/nutty complexity)
Coffee Analogy
Dark roast Ethiopian Yirgacheffe (berry/cocoa notes)
Perfume Analogy
Amber Xtreme base note (warm caramelized depth)