Maillard reactions involve some extremely complex chemistry but at heart they involve reactions between sugars and amino acids.
These produce a wide range of compounds that contribute to colour and aroma.
Maillard reactions are responsible for the colour and aromas of roasted meat, or toast, fried onions, the colour of coffee and tea and also for the production of many artificial flavourings.
This investigation looks at some simple maillard reactions and allows the pupils to see the colour changes and the aromas that are produced as the reaction proceeds.
The short video about emulsions which you can watch below, can be downloaded here if your internet connection does not allow online viewing – right click and select ‘save link as . . .’ or ‘save target as . . .’).