What is the temperature range of the Maillard reaction?

The Maillard reaction, which is a form of non-enzymatic browning, typically occurs within a temperature range of 120-450°F (approximately 50-230°C). This reaction is fundamental in developing the complex flavors, aromas, and colors in cooked foods, particularly in the browning of proteins and sugars. The lower end of the range facilitates the initial stages involving the reaction of reducing sugars and amino acids, while the upper end allows for the formation of more complex compounds and a deeper browning effect.

Understanding this temperature range is crucial for food preparation techniques such as roasting, baking, and frying, where achieving the desired flavor profile and color relies on the proper application of heat. The other options fall outside this range or do not capture the comprehensive spectrum in which the Maillard reaction is effectively active, making the correct answer significant for anyone involved in culinary arts, brewing, or food science where precision in these reactions can greatly influence the final product.