Maillard, Louis-Camill

If food is heated over 300°F (154°C), it turns brown. This is why food that is boiled never browns. When food is boiled, its temperature never gets above 212°F (100°C), the boiling point of water. Food fried in oil gets brown, though, because oil boils at a temperature that is higher than 300°F. This browning is called the Maillard reaction and is caused by a chemical reaction that takes place between the amino acids and the sugars present in food when food is heated above this temperature. The Maillard reaction is named after the French chemist Louis Camille Maillard, who discovered it in 1912. 

Louis-Camille Maillard (1878-1936) in a photograph taken around 1915. 

Ten years ago Kawamura (1 ) published a brief historical review on this reaction in memory of the sixtieth anniversay of its first report by Louis-Camille Maillard (2. The first Maillard paper was presented on January 8, 1912, by Armand Emile Justin Gautier (1837-1920) in a session of the Academy of Sciences in Paris. Six weeks earlier (November 27, 1911) a remarkable study was reported by Maillard (3) on the condensation of amino acids by use of glycerol. The method of peptide synthesis by Emil Hermann Fischer (1835-1919) was known to him. However, Maillard searched for milder conditions. 

Louis-Camille Maillard was born on February 4, 1878 in Pont-a-Mousson (Meuthe et Moselle) (48.55°N, 6.03 E). He went to Nancy, where he obtained the degrees of M. Sc. in 1897 and Dr. Med. in 1903. Thereafter he worked in the Chemical Division of the School of Medicine, University of Nancy. In 1914 he moved to Paris and the young doctor worked as head of a biological group in the Chemical Laboratory, University of Paris (] ) ... 

The early scientific discoveries relating to heat induced aroma development can be traced to the work of Louis—Camille Maillard at the University of Nancy during the period of 1912 to 1936 (2). He published at least 8 papers on the subject of the reaction of sugars with amino acids. The Maillard Reaction, or so-called, non enzymatic browning reaction chemistry, has become the focus on a great amount of scientific work (3). 

C. Billaud and J. Adrian, Louis-Camille Maillard, 1878-1936, Food Rev. Intern., 2003, 19, 345-374. 

The mechanism of the browning process involves the Maillard reaction, which was discovered by Louis-Camille Maillard in 1912. In this process amino acids react with sugars to create brown Or golden brown products. The same reaction is responsible for much of the browning that occurs during the manufacture and storage of foods. It is also the reason that beer is golden brown. 

The earliest reported scientific studies of Maillard reactions were by Dr. Louis Camille Maillard in figure 2 (14) who, in an attempt to determine the biological synthesis of proteins, heated concentrated solutions of D-glucose and amino... 

Figure 2. Photograph of Professor Louis-Camille Maillard. Courtesy of ACS Synqiosium Series 215.

The Maillard reaction has been named after the French chemist Louis Camile Maillard who first described it. Hodge [169] developed the first coherent scheme in 1953. This first scheme has been modified by Martins et al. [5] (Figure 11.8). The mechanism of the reaction is taught to occur at seven steps (A-G) with three main steps as initial, intermediate, and final stage ... 

The mechanism of the browning process involves the Maillard reaction, which was discovered by Louis-Camille Maillard in 1912. In this process amino acids react with sugars to create... 

The reaction was named after the French chemist Louis Camille Maillard, who first described the formation of brown pigments formed during heating of glucose with glycine. The Maillard reaction has always attracted, and still attracts, the attention of many chemists. It has been studied for a century by food chemists, nutritionists, physiologists and physicians, but it is still impossible to present a complete reaction scheme due to its complexity. 

Maillard reaction Also known as non-enzymaticbrovraing, it is the chemical reaction between proteins and reducing sugars during heating which produces colours ranging from brown to red. It is responsible for the colour and flavour in many processed foods. It is named after French chemist Louis Camille Maillard (1878-1936). 

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