Maillard reactions

A form of Maillard reaction — 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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Meanings

noun
  1. pluralplural of Maillard reaction
Cite this entry
APA

Maillard reactions. (n.d.). In WatkinsX Dictionary. Retrieved November 5, 2026, from https://dictionary.watkinsx.com/word/Maillard%20reactions

MLA

“Maillard reactions.” WatkinsX Dictionary, https://dictionary.watkinsx.com/word/Maillard%20reactions. Accessed November 5, 2026.

Chicago

WatkinsX Dictionary, s.v. “Maillard reactions,” accessed November 5, 2026, https://dictionary.watkinsx.com/word/Maillard%20reactions.

Source: Maillard reactions on Wiktionary, CC BY-SA 4.0.