A chemical process known as the Maillard Reaction, responsible for the browning of food and the creation of flavors and aromas, may have played a crucial role in the development of life in the deep oceans, according to researchers from the University of Leeds.

This process, which involves the conversion of small organic molecules into larger polymers, is believed to have increased oxygen levels and reduced Carbon Dioxide Levels in the atmosphere, creating the conditions necessary for the emergence and survival of complex life forms on Earth.

The study suggests that the Maillard reaction locks away about four million tonnes of organic carbon per year, contributing to the preservation of organic carbon on the seabed and helping to regulate oxygen and carbon dioxide levels in the atmosphere, which in turn affects the Earth’s climate.

Dr. Oliver Moore, a research fellow at the University of Leeds, explains that their experiments have demonstrated how the presence of iron and manganese in seawater significantly accelerates the Maillard reaction. This discovery has implications for understanding the conditions required for complex life to thrive on Earth.

The researchers also examined organic compounds mixed with different forms of iron and manganese in laboratory settings, simulating seabed conditions. The analysis revealed that the chemical composition of the laboratory samples matched that of sediment samples taken from seabeds around the world.

The findings of this study not only shed light on the role of the Maillard reaction in the evolution of life on Earth but also have implications for addressing climate change by exploring new methods of carbon capture and storage.

Dr. James Bradley, an environmental scientist at Queen Mary University of London, emphasizes the importance of understanding the fate of organic carbon on the seafloor in order to manage climate change effectively.