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Department of Agriculture established a mechanism for the Maillard reaction. In 1912, Louis Camille Maillard published a paper describing the reaction between amino acids and sugars at elevated temperatures. Flavour scientists have used the Maillard reaction over the years to make artificial flavors. These compounds, in turn, often break down to form yet more flavor compounds.

In the cooking process, Maillard reactions can produce hundreds of different flavor compounds depending on the chemical constituents in the food, the temperature, the cooking time, and the presence of air. This can be discouraged by heating at a lower temperature, adding asparaginase, or injecting carbon dioxide. At high temperatures, a probable carcinogen called acrylamide can form. This reaction is the basis for many of the flavoring industry's recipes. This process is accelerated in an alkaline environment (e.g., lye applied to darken pretzels see lye roll), as the amino groups ( RNH + 3 → RNH 2) are deprotonated, and hence have an increased nucleophilicity. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced.

Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 ☌ (280 to 330 ☏). It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. The Maillard reaction ( / m aɪ ˈ j ɑːr/ my- YAR French: ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction.