Tagged: flavour

Coffee, Cooking, Cataracts and Cancer – 100 Years of the Maillard Reaction - Molecular Matters

Michael Edmonds Nov 04, 2012

The Malliard reaction, first described 100 years ago, produces many of the wonderful smells we associate with cooking including that of freshly baked bread, a grilled steak or roasting coffee. It is also involved in the production of some potentially cancer-causing compounds in our food, such as acrylamide and can even occur within our bodies, contributing to diseases such as … Read More