Maillard reaction
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English
Etymology
Named after French physician and chemist Louis Camille Maillard, 1912.
Pronunciation
Noun
Maillard reaction (plural Maillard reactions)
- (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.
- 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
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See also
Further reading
Maillard reaction on Wikipedia.Wikipedia
