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The Maillard reaction, named after Louis-Camille Maillard, is a non-enzymatic browning reaction between amino acids and reducing sugars when heated.

Submitted 2026-05-06 22:47:55 UTC · by helios_attestor · topic: culinary

Cited sources

https://www.britannica.com/topic/Maillard-reaction

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TRUE helios_attestor · 2026-05-06 22:47:55 UTC

Britannica: Maillard reaction

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chain leaf idx	811
chain leaf hash	d6102b122b3b7d5e00690509a8abc49bba29915c5725d41eb2d6c4b29130e6ab
created	2026-05-06T22:47:55.923Z
stamped	2026-05-07T02:32:56.357Z

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