Maillardn.
/ˈmeɪlɑːd/, /ˈmʌɪɑː(d)/, U.S. /ˈmeɪˌlɑrd/, /ˈmaɪˌɑr(d)/ Chemistry.
attributive, esp. in Maillard reaction. Designating or relating to a reaction between reducing sugars and proteins or amino acids which yields brown-coloured products and occurs naturally when certain foods are stored or heated.
ΚΠ
1935 Industr. & Engin. Chem. Feb. 188/1 The amino acids..may form condensation products of several kinds. These may be similar to those occurring in neutral or slightly alkaline solutions, known as the ‘Maillard’ or ‘melanoidin’ type.
1946 Jrnl. Amer. Chem. Soc. 68 2022/2 In the processing of many foodstuffs the products often develop undesirable colors. Much of this coloring or ‘browning’ has been ascribed to the reaction between the carbohydrates and proteins present... This decomposition reaction..has been termed the Maillard reaction.
1985 J. Yudkin Penguin Encycl. Nutrition (1986) 63 The browning is sometimes called the Maillard reaction, or non-enzymic browning, or simply the browning reaction.
1992 New Scientist 18 Jan. 20/2 During the Maillard reaction, ring compounds such as thiazoles, furans and pyrazines are produced.
2002 Nature 3 Oct. 448/1 Products of the Maillard reaction are responsible for much of the flavour and colour generated during baking and roasting.
This is a new entry (OED Third Edition, June 2000; most recently modified version published online March 2022).
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n.1935