Last Updated
：2025/11/21
Maillard reaction
IPA(Pronunciation)
Noun
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。
（ plural ）
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(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.
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Maillard reaction
Chefs often control the Maillard reaction to enhance the flavor and color of roasted meats and baked goods.
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Chefs often control the Maillard reaction to enhance the flavor and color of roasted meats and baked goods.
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