Smell the Maillard Reaction

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In this activity, learners cook amino acids and sugar to explore the range of aromas released. When amino acids and sugars are heated, learners will observe a phenomenon known as the Maillard reaction, also known as the browning reaction. Caution!: Kids, please don't try this at home without the help of an adult. The corn syrup can get very hot, very quickly.

Quick Guide

Preparation Time:
Under 5 minutes
Learning Time:
Under 5 minutes
Estimated Materials Cost:
$10 - $20 per group of students
Age Range:
Ages 6 - 14
Resource Type:
Activity
Language:
English

Materials List (per group of students)

  • pure corn syrup
  • amino acid caplets (available at health-food stores)
  • a nonstick skillet
  • a teaspoon
  • oven mitts or hot pads

Keywords

Subjects

  • Physical Sciences
    • Heat and Thermodynamics
      • Heat and Temperature
    • Chemistry
      • Chemical Reactions
    • Structure and Properties of Matter
      • Atomic Structure
  • The Nature of Science
    • The Scientific Process
      • Conducting Investigations

Informal Categories

  • Food and Cooking

Audience

To use this activity, learners need to:

  • see
  • see color
  • smell
  • touch

Learning styles supported:

  • Involves hands-on or lab activities

Other

This resource is part of:

Access Rights:

  • Free access

By:

Rights:

  • All rights reserved, Exploratorium,