Abstract:

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.

Key words: Maillard reaction, Amino acid, Protein, Sugar, Delicacy, Popularization of science