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.

Translations

condensation reaction of an amino acid

• Chinese:

  Mandarin: 美拉德反應／美拉德反应 (Měilādé fǎnyìng)

• Finnish: Maillardin reaktio
• French: réaction de Maillard (fr) f
• German: Maillard-Reaktion f
• Italian: reazione di Maillard f
• Portuguese: reação de Maillard f

See also

• Maillard browning

Further reading

• Maillard reaction on Wikipedia.Wikipedia