Maillard Reaction in Food

The Maillard Reaction was primarily discovered by a French chemist and physician named Louis Camille Maillard. The Maillard Reaction is characterized by the browning of food without the means of enzymes, thus, it is also called as the browning reaction. The process occurs between a carbonyl compound like a reducing sugar, and an amine, like an amino acid, peptide, or protein. In a more detailed explanation, what happens is when the amine and sugar are heated; they combine to form new aromas and flavors.
The Maillard Reaction is very evident in food. It occurs mostly in frying and baking. It should be accounted for the flavor and color of maple syrup, roast meat, tortilla products, cooked rice, popcorn, chocolate, beer, meat, cakes, cookies, and bread. The flavor of coffee is also one of the products of the Maillard Reaction combined with caramelization. The difference between the two is that the latter takes place in high temperatures particularly between 120-150 degrees Celsius while the former already occurs at room temperature.
However, the Maillard Reaction is said to cause a decline in the nutritional value of food. In the process, carbohydrates and amino acids could be lost. Also, there are times when the byproduct is carcinogenic or toxic. The Maillard Reaction produces acrylamide which is released at temperatures above 180 degrees Celsius. This frequently occurs in baking or frying. An example of food for this would be French fries.
But despite these negative occurrences, we cannot avoid the products undergoing Maillard Reaction as it is a part of our daily lives for already thousands of years. We basically consume them everyday. The only way to prevent them is by removing amino acids or sugars in the products, or by making them acidic or alkaline in nature, and we all know this is a tedious thing to do.