The maillard reaction named after l c maillard is also known as non enzymatic browning it is an extremely complex process and is the reaction between reducing sugars and proteins by the impact of heat the maillard reaction starts with the reaction of a reducing sugar with an amine creating glycosylamine. The maillard reaction is a chemical reaction between an amino acid and a reducing sugar usually requiring the addition of heat like caramelization it is a form of non enzymatic browning. The maillard reaction is an organic chemical reaction in which reducing sugars react with amino acids to form a complex mixture of compounds this reaction is responsible for the characteristic flavour and aroma of browned food the maillard reaction is named after the french chemist louis camille maillard. The maillard reaction is in fact a very ancient chemical reaction as described by the science of cooking the maillard reaction is a chemical reaction between an amino acid and reducing sugar usually requiring the addition of heat which is why despite being credited louis camille maillard didnt discover the process only put a name to it
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