Maillard reaction

Definition from Wiktionary, the free dictionary
Jump to: navigation, search



From Louis Camille Maillard French physician and chemist


Phonetik.svg This entry needs pronunciation information. If you are familiar with enPR or the IPA then please add some!
Headset icon.svg This entry needs audio files. If you have a microphone, please record some and upload them. (For audio required quickly, visit WT:APR.)


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.