Maillard Reaction


Maillard Reaction

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, induced by heat in the coffee roasting process. It results in the browning color of coffee (from melanoidins, which are key to espresso crema too), as well as many volatile aromatics and flavors. It is not unique to coffee, and is at work in a variety of food conversion or cooking operations: toasted bread, malted barley, roasted or seared meat, dried or condensed milk.

See also: Caramelization, Cellulose, pyrolysis, Quakers, Roast Taste, Strecker Degradation