Maillard reaction

English

Etymology

From Louis Camille Maillard, French physician and chemist, 1912.

Pronunciation
  • IPA(key): /maɪˈjɑː(ɹ) ɹiˈækʃən/

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]

Translations

Further reading
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