Cooking science
Maillard reaction
A reaction between reducing sugars and amino compounds that produces brown pigments and a large family of aroma compounds. Requires an amino compound, which is exactly what separates it from caramelisation.
What it depends on
-
Maillard reaction is governed by pH effect on browning.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.1 (pH), Influence of Different Parameters on the Maillard Reaction authoritative
- Last reviewed
- 2026-08-09
-
Maillard reaction is governed by water activity effect on browning.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.4 (water activity), Influence of Different Parameters on the Maillard Reaction authoritative
- Last reviewed
- 2026-08-09
What you notice
-
Maillard reaction increases browning colour.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 2. The Maillard Reaction Mechanism authoritative
- Applies
- Effect direction raises
-
Maillard reaction increases roasted aroma.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- medium
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 2. The Maillard Reaction Mechanism authoritative
- Applies
- Effect direction raises
What constrains it
-
Maillard reaction is limited by water activity effect on browning.
Reasonable evidence
- Evidence type
- professional consensus
- Confidence
- high
- Sources
- Maillard Reaction: Mechanism, Influencing Parameters, Advantages, Disadvantages, and Food Industrial Applications: A Review (Foods 14(11):1881) 3.4 (water activity), Influence of Different Parameters on the Maillard Reaction authoritative
- Last reviewed
- 2026-08-09
Where it sits
-
Maillard reaction is a special case of non-enzymatic browning.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Chemical Changes in Deep-Fat Frying: Reaction Mechanisms, Oil Degradation, and Health Implications (Food Science & Nutrition 13(10):e70969) 1.1 (fundamental principles), Introduction authoritative
- Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein (Compr Rev Food Sci Food Saf 24(6):e70299) 2. NEB Reactions authoritative
- Last reviewed
- 2026-08-09
Often confused with
-
Maillard reaction is distinct from caramelisation.
Reasonable evidence
- Evidence type
- textbook statement
- Confidence
- high
- Sources
- Last reviewed
- 2026-08-09