Often identified as caramelization, but it’s not caramelization. Maillard reaction is a series of chemical reactions that occur with the aid of heat, to transform the proteins, fats, and sugars in food to enhance the flavor, aroma, and color. Maillard reaction can occur at low temperatures with a long cook time. It can also occur at high temperatures, where water is required to evaporate for a faster chemical reaction.
