According to the passage, what distinguishes
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Passage
The Maillard reaction is a chemical process that occurs between amino acids and reducing sugars when food is heated, typically above 140 degrees Celsius. It is responsible for the browning of bread crusts, roasted coffee beans, and seared meat, producing hundreds of distinct flavour compounds in the process. Unlike caramelisation, which involves only the breakdown of sugars, the Maillard reaction requires the presence of both amino acids and sugars to proceed, making it a more chemically complex transformation.
According to the passage, what distinguishes the Maillard reaction from caramelisation?
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