Jairah Faith B.

Cammayo
IH201- Hemingway HUMSS

PETA 3.1

1) Picture showing a chemical reaction in the environment

This was the time when I was cooking burger patties to make a burger sandwich for my friend. She
explained to me the science behind cooking because she was teaching me how to cook during this time.

2a) Describe the chemicals involved and the chemical reaction itself
The chemical reaction that is present in the picture is called “Maillard Reaction,” it is a chemical
reaction that happens during cooking and is responsible for the “browning” of the food when it is
cooked. The chemicals involved in this reaction are: a) amino acid (R-CH(NH2)-COOH) and b) reducing
sugars- glucose (C6H12O6).

2b) How does it happen?

There are 2 parts of reaction that happens in maillard reaction. The first part is the caramelization (a
form of synthetic chemical reaction), which is a form of non-enzymatic browning, and in this first part,
the amino acid and sugars interact by which the sugar’s reactive carbonyl group fuse themselves with
the amino acid’s nucleophilic amino group, this then results to the creation of new flavor and aroma.
This process then intensifies when it has reach a higher temperature and it generates new flavor
molecules twice as quickly as before; this process just goes on as the temperature arises. The second
part of this reaction is a form of decomposition chemical reaction, specifically thermal decomposition,
which is called pyrolysis, wherein breakdown of fats, carbohydrates and protein occur producing some
potentially harmful substances (a probable carcinogen called acrylamide), which cooks avoid using
cooking techniques.

3) What is the importance of Maillard reaction?

In the history of Maillard reaction, it was a breakthrough for the science in cooking when this was
discovered. This reaction help us people to make sense of the many ways in which food browns and
takes on flavor as it cooks. Understanding this chemical reaction helps all cooks in many possible ways,
some examples are: adding fructose-rich honey to a marinade fuels the reaction; brushing salt into patty
meat provides extra crust to brown.