Maillard Reaction

Pronunciation: /maɪˈjɑrd riˈækʃən/

Definitions of Maillard reaction

noun A type of non-enzymatic browning reaction that typically occurs when foods are cooked at high temperatures

Example Sentences

A1 The Maillard reaction is a chemical process that gives browned food its distinctive flavor.

A2 When you cook meat at high temperatures, the Maillard reaction occurs, creating delicious flavors.

B1 Understanding the Maillard reaction is essential for chefs who want to create flavorful dishes.

B2 The Maillard reaction is responsible for the browning of bread crusts and the flavor of roasted coffee beans.

C1 Professional chefs often use the Maillard reaction to enhance the taste and appearance of their dishes.

C2 Scientists have studied the Maillard reaction extensively to better understand its role in food chemistry.

Examples of Maillard reaction in a Sentence

formal The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor.

informal When you sear a steak on high heat, you're actually causing the Maillard reaction to occur, which makes it taste so good.

slang Cooking the meat until it gets that nice crust is all thanks to the Maillard reaction.

figurative Just like how a good friendship develops over time, the Maillard reaction slowly transforms food into something delicious.

Grammatical Forms of Maillard reaction

• plural: Maillard reactions
• comparative: more Maillard
• superlative: most Maillard
• present tense: undergoes Maillard reaction
• future tense: will experience Maillard reaction
• perfect tense: has undergone Maillard reaction
• continuous tense: is undergoing Maillard reaction
• singular: Maillard reaction
• positive degree: Maillard reaction
• infinitive: to undergo Maillard reaction
• gerund: undergoing Maillard reaction
• participle: undergone Maillard reaction

Origin and Evolution of Maillard reaction

First Known Use: 1912 year

Language of Origin: French

Story behind the word: The Maillard reaction is named after French chemist Louis-Camille Maillard.

Evolution of the word: The term 'Maillard reaction' was first used in a scientific paper by French chemist Louis-Camille Maillard in 1912 to describe the chemical reaction between amino acids and reducing sugars that gives browned foods their characteristic flavor and color. Over time, the term has become widely used in the fields of food science and chemistry to refer to this specific reaction.