Nonenzymic browning

Nonenzymic browning is the food browning process promoted by heat treatment that proceeds without enzymes, encompassing a wide range of reactions such as the Maillard reaction between amino acids and reducing sugars, caramelization of sugars at high temperatures, chemical oxidation of phenols, and maderization in wines. It creates the crust colour of bread, the roast notes of coffee, and the flavour of seared meat, but it can also cause quality loss, acrylamide formation, and nutrient damage when uncontrolled. Food scientists manage it through temperature, pH, moisture, and recipe control, balancing desirable flavour and colour against safety and nutritional costs.