{"id":13223,"date":"2021-10-28T19:39:37","date_gmt":"2021-10-28T11:39:37","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=13223"},"modified":"2021-11-03T20:01:25","modified_gmt":"2021-11-03T12:01:25","slug":"what-happens-during-the-maillard-reaction","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-chemistry\/what-happens-during-the-maillard-reaction\/","title":{"rendered":"What Happens During The Maillard Reaction?"},"content":{"rendered":"\n
\"The
The Maillard reaction is responsible for the golden brown color of French fries<\/figcaption><\/figure>\n\n\n\n

In 1912, French scientist Louis Camille Maillard was looking for ways to synthesize proteins in vitro. During his work, the color changes and the odors produced led him to describe the reactions that occur between reducing sugars and amino acids, first with glycine and glucose. Then Maillard described the formation of dark-colored compounds, which he named melanoidins. Later on, he established the order of reactivity for the types of sugars that react with different amino acids. He eventually wrote and published 14 articles on reactions between sugars and amino acids. However, the mechanisms or the specifics on how each reaction takes place remained a mystery until the 1950s. It was in 1953 when American chemist John E. Hodge published a paper describing a mechanism for the reaction. Literature started referring to this complex set of reactions as Maillard reaction by the 1950s. <\/p>\n\n\n\n

Let’s further discuss.<\/p>\n\n\n\n

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Table of Contents<\/p>\n