Maillard reaction

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.
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