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Meaning of Maillard reaction | Babel Free

Noun CEFR B2
maɪˈjɑː(ɹ)ɹiˈækʃən

Definitions

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.

Equivalents

Deutsch Maillard-Reaktion
Français réaction de Maillard
Italiano reazione di Maillard
Português reação de Maillard

Examples

“If the surface temperature exceeds the boiling point, as it does during grilling and frying, the Maillard reactions produce typical roasted, browned aromas.”

CEFR level

B2
Upper Intermediate
This word is part of the CEFR B2 vocabulary — upper intermediate level.
See all B2 English words →

See also

maille maillechort mailler Maillet maillot Mailloux

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