Which chemical reaction occurs during the browning of food when heat is applied?

The Maillard reaction is a complex chemical reaction that occurs between amino acids and reducing sugars when food is heated. This process is responsible for the browning of food and enhances flavor and aroma, contributing to the overall sensory experience of cooked items. It typically occurs at higher temperatures, around 140 to 165 degrees Celsius (285 to 330 degrees Fahrenheit), which is why searing, roasting, and grilling yield such rich colors and complex flavors in meats and baked goods.

During the Maillard reaction, several stages of chemical transformation take place, leading to the formation of various aromatic compounds and brown pigments known as melanoidins. These contribute not only to the visual appeal of food but also to the depth of flavor, creating the delicious taste associated with well-cooked food.

Other options, although related to cooking processes, are distinct reactions. Fermentation is a metabolic process that converts sugars to acids, gases, or alcohol in the absence of oxygen, and while it contributes to flavor in some foods, it does not involve browning through heat application. Hydrolysis refers to the chemical breakdown of a compound due to reaction with water, which is not the primary process involved in browning. Caramelization, on the other hand, is the oxidation of