« on: October 04, 2013, 11:29:30 AM »
Just perusing the wiki on Maillard reactions, I'd have to say there isn't much of this going on. The reaction occurs between sugars (plentiful in wort) and amino acids from protein (less plentiful and mostly coagulated early on) and is enhanced by an alkaline environment (wort is acidic). On the other hand, simple browning of sugars via pyrolysis, aka caramelization, seems likely to be the primary mechanism behind the darkening of wort during boiling.
On the other hand, kilning of malt certainly involves Maillard reactions. So of course there are plenty of Amadori compounds and other tasty stuff coming into the wort.
For this reason, I don't see boiling as creating a lot of flavor/aroma other than caramelization.
By the way, when I was going to school at Mizzou ther were a couple of profs working on Maillard reaction stuff, Dr. Milton Feather and Dr. Tom Mawhinney. That tidbit just came to me as I was typing this.