The Maillard reaction in cooking primarily involves which two types of molecules reacting to produce browning and savory flavors?
Medium
Create a free account to see more questions and build your own quiz.
Get StartedThe Maillard reaction in cooking primarily involves which two types of molecules reacting to produce browning and savory flavors?
Options:
- Amino acids and reducing sugars
- Proteins and fats
- Starches and water
- Acids and bases
Correct answer: Amino acids and reducing sugars
Explanation: The Maillard reaction is a chemical reaction between amino acids and reducing sugars that creates browning and complex flavors; it typically occurs above ~140°C and was described by Louis‑Camille Maillard in 1912.
Created . Updated .