Meanings
nounMaillard reaction (plural Maillard reactions)
plural Maillard reactions
- chemistryThe 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.First known use 1910s
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
Origin
Named after French physician and chemist Louis Camille Maillard, 1912.
Full word history & related roots →Translations
Chinese Mandarin 美拉德反應 /美拉德反应
- 美拉德反應 /美拉德反应 (Měilādé fǎnyìng)condensation reaction of an amino acid
Finnish Maillardin reaktio
- Maillardin reaktiocondensation reaction of an amino acid
French réaction de Maillard
- réaction de Maillardcondensation reaction of an amino acid
German Maillard-Reaktion
- Maillard-Reaktioncondensation reaction of an amino acid
Italian reazione di Maillard
- reazione di Maillardcondensation reaction of an amino acid
Portuguese reação de Maillard
- reação de Maillardcondensation reaction of an amino acid
Cite this entry
APA
Maillard reaction. (n.d.). In WatkinsX Dictionary. Retrieved November 4, 2026, from https://dictionary.watkinsx.com/word/Maillard%20reaction
MLA
“Maillard reaction.” WatkinsX Dictionary, https://dictionary.watkinsx.com/word/Maillard%20reaction. Accessed November 4, 2026.
Chicago
WatkinsX Dictionary, s.v. “Maillard reaction,” accessed November 4, 2026, https://dictionary.watkinsx.com/word/Maillard%20reaction.
Source: Maillard reaction on Wiktionary, CC BY-SA 4.0.