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Maillard Reactions – Mother Nature’s Blueprint to Designing Compelling Flavors
Wednesday October 23, 2024 9:00am - 9:45am EDT
Pavillion
What makes fresh baked cookies or grilled chicken with vegetables so delectable?
The responsible party is the Maillard reaction. While called the Maillard reaction after Louis Camille Maillard, it is actually a series of reactions whose mechanisms were identified by the USDA chemist John E. Hodge. This presentation discusses various Maillard reaction pathways, how these products are integral to flavor profiles, and how to apply this information to create robust process flavors.
Speakers
avatar for Amy Yap

Amy Yap

Flavorist, Givaudan
Amy Yap has been with Givaudan for over seventeen years. She has spent time working in various research & development and customer facing roles. She is fortunate enough to work with creative, knowledgeable flavorists who have provided mentorship and shown her the different approaches... Read More →
Wednesday October 23, 2024 9:00am - 9:45am EDT
Pavillion

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