Maillard reaction

特許 係属中 The Maillard reaction (/maɪˈjɑr/ my-yar; French pronunciation: ​[majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor. Seared steaks, pan-fried dumplings, breads, and many other foods make use of the effect. It is named after French chemist Louis-Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis.[1][2](p79)