What is the Maillard reaction and how does it affect flavor and color in foods?

• A. An oxidation process that occurs when fats become rancid.
• B. A browning reaction between amino acids and reducing sugars at high temperatures, producing complex flavors and brown color.
• C. Enzymatic breakdown of proteins at low temperatures.
• D. A fermentation process that uses yeast to develop flavors.

Answer: (B)