Moreover, by aldol condensation of two sugar fragments or a sugar fragment and an amino acid fragment, heterocyclic aroma compounds are generated upon cyclization, dehydration and/or oxidation reactions. More significantly, each of these base heterocycles can have many different chemical substituents attached, thus vastly increasing the total number of possible compounds and potential flavor nuances detected in foods and beverages. The same way it affects meat. There are four types of chemical reactions, which we'll need to look over to better understand the Maillard reaction. Control of the Maillard reaction in food systems. Get daily tips and expert advice to help you take your cooking skills to the next level. However, the two effects go hand in hand.

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Before going in-depth into the Maillard reaction, let's talk briefly about chemical reactions! Sure, a recipe can show you how to make each one separately, but it's experimentation that taught us that putting both together tastes better. But because the Maillard reaction is so essential to producing the rich, complex "cooked meat" flavors we're so accustomed to, it's common practice to sear a piece of meat in a skillet before braising it, so those complex flavors have a chance to develop. Alex / @ImmortalPestle, Thanks! 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". The process begins with the formation of glycosylamine from the chemical reaction between an amine and a reducing sugar. Also available from the folks at Compound Interest are more food-chemistry infographics. An aldol is an abbreviation for an aldehyde and an alcohol – an organic compound containing an alcohol and a carbonyl group, especially a compound known as a beta-hydroxy aldehyde. These cooking steps are of course run at high temperature. As a consequence of the complexity of the Maillard reaction, different amounts of different compounds can be formed in different foodstuffs, giving the wide variety of potential flavours. The Maillard Reaction is important for food due in part to two reasons.

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