Celebrating the centennial of a landmark in culinary chemistry
2012-10-04
(Press-News.org) Billions of people around the world today will unknowingly perform a chemical reaction first reported 100 years ago. And the centennial of the Maillard reaction — which gives delightful flavor to foods ranging from grilled meat to baked bread to coffee — is the topic of a fascinating article in the current edition of Chemical & Engineering News. C&EN is the weekly news magazine of the American Chemical Society, the world's largest scientific society.
Sarah Everts, C&EN senior editor, explains in the article that French chemist Louis-Camille Maillard took a first stab at explaining the culinary delight that occurs when proteins and sugars in food interact at high temperature in a 1912 research paper. Focusing on the delicious flavors and appetizing colors that result from that chemistry, the research also established the foundations of modern food science.
Noting that Maillard can stake a claim to being the world's most widely practiced chemical reaction, the C&EN article explains that the reaction has a dark side. It also can produce potential carcinogens in certain foods. And scientists have discovered that the Maillard reaction also occurs spontaneously in the human body, producing substances linked to aging and a variety of diseases.
INFORMATION:
The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 164,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.
To automatically receive news releases from the American Chemical Society, contact newsroom@acs.org.
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[Press-News.org] Celebrating the centennial of a landmark in culinary chemistry
