Maillard Reactions

Class of chemical reactions that are typically associated with browning that does not involve enzymes—for example, roasting, baking, and grilling. In the course of the multistep reaction, carbohydrates combine with amino acids from proteins, leading to a series of loosely defined, brown, aromatic colorants called melanoids. These substances give rise to a broad spectrum of taste and odor impressions, ranging from the flowery and leaflike to meaty and earthy.