Talk:Maillard reaction

But why is it delicious?

The article mentions that the Maillard reaction makes food delicious but does not explain further. For reference, I think McGee's "On Food and Cooking" may have had a chemical explanation (starch sweetness, I think), but I'd like to also see a biological explanation. Was there some evolutionary pressure? — Preceding unsigned comment added by 73.181.232.230 (talk) 00:09, 22 August 2016 (UTC)

Explanations of evolutionary pressure have a circular-logic fallacy aspect that I find problematic. Having warned you ... Malliard reactions clearly decrease the nutritional value of foods, but might indicate increased digestibility of gelatinized starches or increased infection safety for meats & fish.71.64.117.204 (talk) 08:01, 28 January 2017 (UTC)

bread

why is this reaction produced only on the outside of bread? --Richardson mcphillips (talk) 16:07, 27 March 2018 (UTC)

because it is hotter there. Xxanthippe (talk) 01:43, 26 November 2023 (UTC).

“No”

@Nswix: I do not understand the revert you made to the short description. Could you elaborate? Aaron Liu (talk) 00:32, 24 November 2023 (UTC)

It doesn't match the body of the article. Maillard is a scientific process between amino acids, not 'burnt taste'. Nswix (talk) 00:39, 24 November 2023 (UTC)

The product of the scientific process between amino acids is what give[s] browned food its distinctive flavor. Aaron Liu (talk) 14:27, 24 November 2023 (UTC)

I agree, but burnt is the wrong word. It's also not supported by the article. The short description is meant to summarize the article. Nswix (talk) 19:47, 24 November 2023 (UTC)

IMO burnt is basically browned, but I can change it to browned (Chemical reaction that gives browned food flavor). Does that sound best? Aaron Liu (talk) 19:52, 24 November 2023 (UTC)

Thanks for implementing. Aaron Liu (talk) 23:46, 24 November 2023 (UTC)