Maillard Reaction

A set of reactions between amino acids and carbohydrates, named after Louis-Camille Maillard, who described the reactions in 1912. A Maillard reaction is found in the caramelisation of carbohydrates in a protein when heat is applied and is best explained in the browning of a steak in a frying pan. The sugars turn golden brown upon the application of heat, which produces aroma compounds.