Roll
Cuisine Corner with Pierre-Luc Moeyer
The
Maillard reaction is a chemical reaction between an amino acid and
a reducing sugar, usually requiring heat. Like caramelization, it
is a form of non-enzymatic browning, where the reactive carbonyl
group of the sugar interacts with the nucleophilic amino group of
the amino acid, and interesting but oddly characterized odor and
flavor molecules result. This process accelerates in an alkaline
environment because the amino groups do not neutralize.
This
reaction is the basis of the flavoring industry, since the type
of amino acid determines the resulting flavor.
In
the process, hundreds of different flavor compounds are created.
These compounds in turn break down to form yet more new flavor compounds,
in almost limitless combinations. 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 create artificial flavors.
Although
used since ancient times, the reaction is named after the chemist
Louis-Camille Maillard who investigated it in the 1910s.
Pierre-Luc
Moeys is co-owner & a chef at Oriole 9, Woodstock.
SEA
SCALLOP INTRODUCTION | RECIPE
| MAILLARD REACTION
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