Maillard reaction

IPA(Pronunciation)

/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.

Japanese Meaning

アミノ酸と還元糖が縮合反応を起こし、その後重合して茶色い色素（メラノイジン）を生成する化学反応。 / 調理過程で食品が褐変する現象の原因の一つとなる反応。

What is this buttons?

Chefs often control the Maillard reaction to enhance the flavor and color of roasted meats and baked goods.

Google Translation / DeepL Translation

シェフはしばしば、アミノ酸と還元糖の縮合反応が重合してメラノイジンという褐色の色素を形成する過程を制御し、ローストした肉や焼き菓子の風味と色を高める。

Details

Sense（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.

Google Translation / DeepL Translation

Details

Maillard reactions

（ plural ）

Details

Maillard reaction

Dictionary quizzes to help you remember the meaning

Login / Sign up

Download the app!

Maillard reaction

Dictionary quizzes to help you remember the meaning

Login / Sign up

Login

──── or ────

Sign up

──── or ────

Download the app!