Chocolate. Bread crusts. Roasted meats. What do they all have in common? The chemical reactions responsible for their mouthwatering flavors are due to what is known as Maillard browning. First discovered by a French physician named Louis Camille Maillard around 1910, these reactions occur between a carbohydrate molecule (such as glucose or fructose) and an amino acid (either free or part of a protein chain) when a food is heated. The flavors that result from Maillard reactions are more complex than those of caramelization because of the involvement of the amino acids, which contribute new molecules and aromas.
Visit ChefSteps.com to learn about the art of Maillard browning or click the image below to watch a short video.
Cooking is an Art and a Science celebrates the essential elements of cooking. Browse our online library of videos to learn culinary terms and simple techniques. Then, look for Cooking is an Art and a Science menu items in your Bon Appétit café. It’s a delicious way to discover the craft behind your cuisine.