Dictionary

Maillard reaction en · NOUN

Pronunciation

• /maɪˈjɑː(ɹ)ɹiˈækʃən/
• (US) audio

Etymology

Named after French physician and chemist Louis Camille Maillard, 1912.

Meanings

1. The condensation reaction of an amino acid and a reducing sugar, followed by polymerization to form brown pigments - melanoidins; one of the causes of browning during cooking.
   • If the surface temperature exceeds the boiling point, as it does during grilling and frying, the Maillard reactions produce typical roasted, browned aromas. 2004, Harold McGee, chapter 4, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

Forms

Relateds

Maillard browning

Translations (6)

fi Maillardin reaktio (condensation reaction of an amino acid) · fr réaction de Maillard (condensation reaction of an amino acid) · cmn 美拉德反應 /美拉德反应 (condensation reaction of an amino acid) · de Maillard-Reaktion (condensation reaction of an amino acid) · pt reação de Maillard (condensation reaction of an amino acid) · it reazione di Maillard (condensation reaction of an amino acid)