The Maillard reaction is a form of nonenzymatic browning. It results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat. Vitally important in the preparation or presentation of many types of food, it is named after chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The crust of most breads, such as this brioche, is golden-brown due to the Maillard reaction. The Maillard reaction also occurs in the human body. It is a step in the formation of advanced glycation endproducts (AGEs). It is tracked by measuring pentosidine. Although the Maillard reaction has been studied most extensively … Continue reading Wikipedia