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Maillard reaction
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Maillard reaction

chemistry
Also known as: nonenzymatic browning
Written by
Michele Metych
Michele Metych is the lead editor for Today in History at Encyclopædia Britannica.
Michele Metych
Fact-checked by
Britannica Editors
Encyclopaedia Britannica's editors oversee subject areas in which they have extensive knowledge, whether from years of experience gained by working on that content or via study for an advanced degree....
Britannica Editors
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•History

Maillard reaction, is a non-enzymatic reaction that occurs between amino acids and reducing sugars under heat. It is best known for its role in cooking, specifically the browning of cooked foods, where it contributes to flavor and aroma. The Maillard reaction is named for French chemist Louis-Camille Maillard, who first described it in 1912. Maillard discovered the reaction during attempts to synthesize proteins with applications in medicine; specifically, he noticed that a solution containing glucose...

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