The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs during cooking at high temperatures. It is responsible for the browning and flavor development of many foods, including meat, bread, and coffee. Named after the French chemist Louis-Camille Maillard, who first described it in the early 20th century, the Maillard reaction results in the formation of hundreds of different flavor compounds, giving cooked foods their characteristic aroma, color, and taste. The reaction typically begins at temperatures above 140°C and becomes more pronounced as temperatures increase. Factors such as cooking time, temperature, and moisture content can influence the Maillard reaction, leading to a wide range of flavors and textures in cooked foods.

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