Transcript: The Maillard Reaction

Food Science
Episode “The Maillard reaction”

Dr Kiki: Hi I am Dr. Kiki Sanford, and today on Food Science we are going to show you what coffee beans, Caramel, and toast have in common. So what do steak, coffee beans, caramel, and toast have in common anyway? They all gain special odors and flavors when they are cooked, because of a special process called non-enzymatic browning.
There are two kinds of non-enzymatic browning reactions that take place because of the sugars. Carmelization, in the Maillard reaction, carmelization is the reaction of sugars with sugars. But the Maillard reaction is the reaction of sugars with amino acids.
The most basic caramelization in the kitchen is the melting of sugar into a syrup. It is easiest caramelize sugar if you use water. The water allows more even heating of the sugar, it reduces the possibility of it burning, and it also helps out the chemical reactions that are taking place. Give it a little mix.
White table sugar is made up of sucrose, and gets broken down into glucose and fructose when heat is added. You need to cook it at 170°C Celsius for caramelization to take place. Fructose and glucose are reducing sugars that means that they give some of their electrons the other molecules. As they break apart into smaller components due to heating, their tendency to donate new electrons leads to totally new compounds.
Some of the compounds give the developing Caramel its color while others deliver its flavor or aromas. Diacetyl gives off a buttery flavor, Furan is nutty, and Acetaldehyde lends a rum or a sherry component.
Caramelization in addition to requiring heat to get started actually produces heat when it develops. The chemical reactions are thermogenic in nature. So is probably a good idea to keep an eye on the temperature of your caramel, so you don't end up with something all bitter and burnt to the bottom of your pan.
But what about other kinds of foods, you have probably heard of or even tried caramelizing onions at one point or another. The truth is that caramelization does take place; this onion is full of sugars. But it also contains amino acids, which means that the Maillard reaction should take some blame.
When heat is added to the onion the carbohydrates in it cells start breaking down. The carboneled group, that is carbon atoms that will bond into oxygen, start binding with the amino groups of the amino acids. And then you get caramelization plus the Maillard reaction, and it is messes of Maillard, caramel fun.
When you sear a stake it does not seal in the juices, the Maillard reaction is responsible for making it taste better. The high heat causes amino acids in the surface of the muscle to form new compounds in the carboneled groups in the carbohydrates and other compounds in the muscle. Because of caramelization and the Maillard reaction new compounds are formed which are responsible for the delicious odors of seared steak, caramelized onions, or even toasted bread. But remember it's not just food, its science. What is it? It's science. I don't know what is it? It's science.