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Citation: Houjin Li, Hua Xiao, Yizhang Li, Jingyi Yu, Kainan Hong, Liuping Chen, Fang Zhu. The Chemical Mysteries of Delicacy: The Excellent Maillard Reaction[J]. University Chemistry, ;2023, 38(4): 22-34. doi: 10.3866/PKU.DXHX202209091 shu

The Chemical Mysteries of Delicacy: The Excellent Maillard Reaction

School of Chemistry, Sun Yat-sen University, Guangzhou 510006, China

Received Date: 30 September 2022

The Maillard reaction, which is the main source of food color and flavor, is one of the most recognized chemical reactions in cooking. The simplified experimental methods of the complex Maillard reaction were innovatively designed using common amino acids, proteins, and sugars as raw materials. These reactions were easily preformed in a household microwave oven. The flavor products were analyzed by ultraviolet-visible (UV-Vis) spectroscopy and gas chromatography-mass spectroscopy (GC-MS) to evaluate the fundamental relationship between flavor and chemical components. Moreover, delicious and nutritious cuisines can be cooked in the kitchen facilitated by the Maillard reaction mechanism. This study explored the chemical mysteries of delicacy, and demonstrated the magic and charm of chemistry. It is rich in content, diverse in forms, and suitable to popularize chemical knowledge in society.
- Maillard reaction,
- Amino acid,
- Protein,
- Sugar,
- Delicacy,
- Popularization of science
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