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The Maillard reaction ( ; (:majaʁ)) is a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor. Seared steaks, pan-fried dumplings, cookies, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of nonenzymatic browning which typically proceeds rapidly from around . At higher temperatures, caramelization and subsequently pyrolysis become more pronounced. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of odors and flavors. This process is accelerated in an alkaline environment (''e.g.'', lye applied to darken pretzels), as the amino groups (RNH3+) are deprotonated and, hence, have an increased nucleophilicity. The type of the amino acid determines the resulting flavor. This reaction is the basis of the flavoring industry. At high temperatures, a potential carcinogen called acrylamide can be formed. In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to make reaction flavors. == History == In 1913 Maillard published a paper to explain what happens when amino acids react with sugars at elevated temperatures.〔 However, it was chemist John E. Hodge, working at the U.S. Department of Agriculture in Peoria, Illinois, who published a paper in 1953 that established a mechanism for the Maillard reaction.〔 〕〔 〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Maillard reaction」の詳細全文を読む スポンサード リンク
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