Maillard reaction: Maillard reactions are complex physico-chemical reactions which, during heating (cooking), produce, among other things, aromas and brown colorations. Thus, while green coffee only allows 3 aromas to be distinguished, its roasting will lead to the emergence, combination, erasure of a thousand aromas.
Maillard's reactions owe their name to a physician and chemist from Nancy, Louis-Camille Maillard, who in 1912 published a note describing...
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