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Maillard Reaction

The Mail­lard reac­tion is the (intox­i­cat­ing, IMHO) sweet/savory taste, brown­ing, aro­ma and fla­vor of foods like bread crust, roast­ed cof­fee, and espe­cial­ly meat. It’s a com­plex com­bo of acti­vat­ed amino acids and reduced sug­ars that makes life worth living.

The Mail­lard reac­tion is the (intox­i­cat­ing, IMHO) sweet/savory taste, brown­ing, aro­ma and fla­vor of foods like bread crust, roast­ed cof­fee, and espe­cial­ly meat. It’s a com­plex com­bo of acti­vat­ed amino acids and reduced sug­ars that makes life worth living.

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