Maillard reaction

English Etymology en French physician and chemist Louis Camille Maillard =, 1912. Pronunciation en /maɪˈjɑː(ɹ) ɹiˈækʃən/ en En-us-Maillard-reaction.ogg US Noun en 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 en On Food and Cooking: The Science and Lore of the Kitchen w:Harold McGee 2004 Scribner 978-0-684-80001-1 4 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: cmn 美拉德反應 Měilādé fǎnyìng Finnish: fi Maillardin reaktio French: fr réaction de Maillard f German: de Maillard-Reaktion f Italian: it reazione di Maillard f Polish: pl reakcja Maillarda f Portuguese: pt reação de Maillard f See also en Maillard browning Further reading en Chemical reactions Polymer