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You’ve probably heard of the Maillard reaction, but here's how it actually works (AND how to hack it).

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Hellwig M, Henle T. (2014) Baking, ageing, diabetes: a short history of the Maillard reaction. Angew Chem Int Ed Engl 53(39):1031629. doi: 10.1002/anie.201308808.
Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. (2022) Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr. 9:973677. doi: 10.3389/fnut.2022.973677.
Martins SFS, Jongen WMF, Van Boekel MAJS. (2000) A Review of Maillard Reaction in Food and Implications to Kinetic Modelling. Trends in Food Science & Technology 11: 364373.
Mottram DS, Wedzicha BL, Dodson AT. (2002) Acrylamide is formed in the Maillard reaction. Nature. 419(6906):4489. doi: 10.1038/419448a.
van Boekel MA. (2006) Formation of flavour compounds in the Maillard reaction. Biotechnol Adv. 24(2):2303. doi: 10.1016/j.biotechadv.2005.11.004.

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   • FOOD  DELICIOUS SCIENCE | The Mailla...  
https://www.seriouseats.com/whatism...
https://cen.acs.org/articles/90/i40/M...
https://www.chemistryworld.com/featur...
https://www.scienceofcooking.com/mail...
https://modernistcuisine.com/mc/them...
https://foodcrumbles.com/maillardrea...
https://www.illinoisscience.org/2018/...

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Dr. Varoujan Yaylayan, Professor & Chair of the Department of Food Science & Agricultural Chemistry at McGill University

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