Chocolate field glossary
Maillard reaction
Heat-driven reactions between amino compounds and reducing sugars that create color and many roast aromas.
Making · working definitionUse the word
Use the word
with precision.
- Why it matters
- It connects fermentation-derived precursor chemistry with many roasted, nutty and cocoa-like aromas developed under heat.
- Common confusion
- It is a family of reactions, not the same mechanism as caramelization and not a guarantee of pleasant roast flavor.
- Practical example
- Time, temperature, water activity and precursor composition change which aroma compounds are formed.
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