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Maillard's

Maillard

noun

(attributive) Maillard reaction or Maillard browning

The Maillard reaction is responsible for the browning of food during cooking.

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Maillard reaction

/maɪˈjɑː(ɹ) ɹiˈækʃən/

noun

(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.

The Maillard reaction is a chemical reaction that occurs between amino acids and reducing sugars.

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Maillard reactions

noun

plural of Maillard reaction

Maillard reactions occur when amino acids and reducing sugars react together during cooking.

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Maillard browning

noun

The formation of brown pigments as part of the Maillard reaction.

Maillard browning adds flavor and color to the food.

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