Maillard reaction
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
1 more languages
Italianoreazione di 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.
This word is part of the CEFR B2 vocabulary — upper intermediate level.
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