Why Does Cooked Food Taste So Good?
284ºF
D URING THE MA IL L ARD REACT IO N
284–320+°F 140–160+°C
284°F (140°C)
At around 284ºF (140ºC)
protein-containing foods start to
turn brown in the Maillard reaction.
This is also called the “browning
reaction,” but color is just part
of the story. At 284ºF (140ºC),
proteins and sugars clash and
fuse, creating hundreds of new
flavor and aroma substances.
Amino acids and
sugars start to combine
to create new flavors.
302°F (150°C)
Maillard reactions intensify
as the temperature rises. As
food reaches 302ºF (150ºC),
it generates new flavor
molecules twice as quickly
as it did at 284ºF (140ºC),
adding more complex
flavors and aromas.
Flavor reactions
double in speed.
320°F (160°C)
As the temperature increases,
molecular changes continue
and more enticing new flavors
and aromas are created—the
flavor enhancement peaks at
this point. There are now
cascades of malty, nutty, meaty,
and caramel-like flavors.
Flavor reactions
accelerate to a peak.
(140ºC) is around when
Maillard reactions begin,
creating new flavors
and aromas.
AFTER
356°F > 180°C >
356°F (180°C)
When food reaches 356ºF (180ºC), another
reaction called pyrolysis, or burning, begins
and food starts to char, destroying aromas
and leaving acrid, bitter flavors. Carbohydrates,
proteins, and then fats, break down, producing
some potentially harmful substances. Watch
food closely and remove from the heat
before it begins to blacken.
Carbohydrates and proteins
form black, acrid substances.