WANI Dictionary

Maillard reaction

The Maillard reaction is the chemical reaction between carbonyls of reducing sugars and amines.

It is responsible for the browning and flavor of food. The reaction is complex, and resulting products have not been fully identified.

Definitions in the literature

• The Maillard reaction involves a series of complex chemical reactions between carbonyls of reducing sugars and proteins, mainly primary or secondary amines, which is responsible for the browning of food and its distinctive flavor [1].