Hundreds of other organic compounds are formed. The Maillard reaction is referred to a non-enzymatic browning reaction, as these melanoidins are produced without the aid of enzymes this differs from enzymatic browning, which is what turns fruits such as avocados brown. These are long, polymeric compounds, which act as brown pigments, giving the cooked food its brown colouration. Melanoidins are one of the potential end products. The final stage consists of this compound reacting in a number of ways to produce several different compounds, which can themselves react to produce further products. He identified the first stage as being the reaction between the sugar and the amino acid this produced a glycosylamine compound, which in the second step rearranged to produce a ketosamine. In 1973, American chemist John E Hodge published a mechanism for the different steps of the reaction, categorising its stages and identifying a range of the different products produced as a result of these. His study did not offer much in the way of analysis on the reaction’s impact on flavour and aroma in cooking, however it was not until the 1950s that its mechanisms and culinary contributions would become more clearly understood. The Maillard reaction takes its name from French chemist Louis-Camille Maillard, who originally described the reaction between amino acids and sugars in 1912. The main stages, and some of the different classes of products, are summarised in this graphic.
The reaction’s name is a little deceptive, because it’s really an umbrella term for a number of reactions that can produce a complex range of products. This is a process that takes place whenever you cook a range of foods – it’s responsible for the flavours in cooked meat, fried onions, roasted coffee, and toasted bread. Post memes/jokes in /r/chemistrymemes and /r/chemistryjokes.There’s one chemical reaction that, whether you have an interest in chemistry or not, we all carry out on a regular, maybe even daily, basis. Any such posts will be deleted.Īsk education and jobs questions in the current weekly topic. If you're looking for a more concentrated, advanced discussion of chemistry topics among professionals and grad students, check out /r/Chempros.īefore asking "What chemical is this?" see this chart. Click here for the OSHA chemical data site and here for a multicompany MSDS aggregate search. If you spill/injure yourself contact medical professionals and read the MSDS, do not post to this reddit. Yes links to blogs, images, videos, comics, and infographics are okay especially if they are on your personal website. No physorg, sciencedaily, or other press release aggregator spam!
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