Maillard reaction

English

Etymology

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

Pronunciation

  • IPA(key): /maɪˈjɑː(ɹ) ɹiˈækʃən/
  • Audio (US):(file)

Noun

Maillard reaction (plural Maillard reactions)

  1. (organic chemistry) 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. [from 1910s]
    • 2004, Harold McGee, chapter 4, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:
      If the surface temperature exceeds the boiling point, as it does during grilling and frying, the Maillard reactions produce typical roasted, browned aromas.

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