Talk:Maillard reaction

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there is an article called mallard reaction and this one called maillard reactions. Are these possibly the same thing?

Yes. Now fixed. --Heron 11:51, 9 September 2005 (UTC)

Thanks, my fault. I am a pastry chef not a champion speller. --Rakista 17:26, 9 September 2005 (UTC)

I thought that your spelling was just ducky. —70.166.5.157 16:24, 12 September 2006 (UTC)

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Sorry that I'm just a nerd, but I would really like someone to make a diagram of the reaction. I guess I just fondly remember my old O-Chem days. Unfortunately, as those days were over 20 years ago, I've lost it. Still, it seems to me that a beautiful and rather simple organic reacton like this should be mapped out. Could someone take the time to do it? Who knows, it may inspire a Jr. High or Highschooler to take an interest in chemistry. thanks so much,

Contents 1 Role of humidity? 2 Milk Caramel 3 aspirin 4 examples? 5 Temperature

[edit] Role of humidity?

This source contradicts a claim in the article, and says that humid environment promotes the reaction. [1] High temperature, high relative humidity, and alkaline conditions all promote the Maillard reaction. Can anyone explain? — Michael Fourman 11:53, 10 March 2007 (UTC)

Found a reference resolving contradiction - see article. — Michael Fourman 12:20, 10 March 2007 (UTC)

[edit] Milk Caramel

The article on Caramel states that milk caramel is in fact the result of Maillard reactions, in contradiction to the assertion in the article. Harold McGee ("On Foood and Cooking") confirms that lactose caramelization and Maillard reactions are involved in making milk caramels. In fact, milk caramels are cooked at far too low a temperature to induce caramelization. Perhaps the simplest way to adjust the article would be to remove "milk and" from the sentence "caramel made from milk and sugar, especially in candies". Brad Daniels 03:59, 14 May 2007 (UTC)

I was just going to add something about this, having noticed it first on the dulce de leche page. I'll add contradictary tags. 76.202.58.168 04:52, 15 June 2007 (UTC)

If that's the simplest solution, why not just remove those words? Removing contradictory tags. 24.239.169.46 06:25, 10 July 2007 (UTC)

[edit] aspirin

I have never seen reference to aspirin being produced by the Maillard reaction. Waaza 04/09/07 —Preceding unsigned comment added by 217.43.11.172 (talk) 00:19, 5 September 2007 (UTC)

[edit] examples?

What about having some example here; I mean, a fully explained version of the reaction. Like the one at the beginning of the article for the Amadori rearrangement. 140.180.171.121 04:05, 17 September 2007 (UTC)

[edit] Temperature

The "Factors" section claims: "low moisture levels are mainly necessary because water boils into steam at 212 Fahrenheit, whereas the Maillard reaction happens noticeably around 310 Fahrenheit: by the time something is in fact browning, all the water is gone" - which seems fishy to me since I just made dulce di leche in boiling water at atmospheric pressure. The reference cited at the end of the sentence doesn't have this specific information, just a listing of the general factors furthering a reaction. Anyone care to comment? Themel (talk) 07:09, 7 February 2008 (UTC)