A complex series of non-enzymatic chemical reactions between amino acids and sugars, responsible for the browning of meats during roasting, searing or deep frying.
Some Mallard reactions may take place at room temperature; however, the more desirable flavours are achieved at between 140° and 165 °C.
There are concerns that acrylamide is formed at temperatures above 120 °C.
Also see:
- Caramelisation