What begins as a simple chemical reaction becomes more complicated as the hundreds of different flavor compounds created during the reaction interact and break down to form yet more flavor compounds — all of which contribute to the taste and aroma of the food. Done right, the reward is beautiful food with maximum flavor. Common flavors produced as a result of the Maillard reaction include red meat, poultry, coffee, vegetables, alliums, bread crust and roasted notes. The main advantage of the reaction flavor is that it produces the characteristic meat, burnt, roasted, caramelized, or chocolate profiles desired by the food industry.
Other foods that benefit from one of the most important flavor-producing reactions in molecular gastronomy include pan-fried dumplings, toasted marshmallows, roasted garlic, fried donuts and more. Our expert chemists build flavor compounds that deliver the authentic taste of grilled, sautéed, roasted and seared steak — providing desired flavors for complex recipes.