Maillard reaction
/maɪˈjɑː(ɹ)ɹiˈækʃən/
Maillard reaction noun: 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.
Noun
Maillard reaction (plural Maillard reactions)
- 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.
- If the surface temperature exceeds the boiling point, as it does during grilling and frying, the Maillard reactions produce typical roasted, browned aromas.2004, Harold McGee, chapter 4, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN
Forms of Maillard reaction
| plural | Maillard reactions |
|---|
Origin of Maillard reaction
Named after French physician and chemist Louis Camille Maillard, 1912.
Questions about Maillard reaction
- What does Maillard reaction mean?
- Maillard reaction means 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.
- What part of speech is Maillard reaction?
- Maillard reaction is a noun.
- How do you pronounce Maillard reaction?
- Maillard reaction is pronounced /maɪˈjɑː(ɹ)ɹiˈækʃən/.
- What is the plural of Maillard reaction?
- The plural of Maillard reaction is Maillard reactions.
Words near Maillard reaction in the dictionary
Source and license
Adapted from Wiktionary: Maillard reaction (page history and authors). Text available under the Creative Commons Attribution-ShareAlike 4.0 license. Word.ws reformatted the entry and added links. Wiktionary data of 2026-09-02.
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Pronunciation audio from Wikimedia Commons, each file under its own free license: En-us-Maillard-reaction.ogg.
Cite this entry: “Maillard reaction.” Word.ws, https://word.ws/maillard_reaction. Based on Wiktionary, CC BY-SA 4.0.