Melanoidin

Created through the Maillard reaction (a chemical reaction that browns sugars), melanoidins are common in Vienna and Munich malts. They are formed when sugar combines with amino acids in a high temperature, low water environment (Imagine a toaster toasting bread). In fact, melanoidins remind most people of toasted bread. They are present in many lightly malted grains, but as they get darker, the grains lose the melanoidin component and become more coffee or chocolate like.