Maillard
/ˈmeɪlɑːd/ /ˈmʌɪɑː(d)/Chemistry
noun
Attributive, especially 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.
Origin
1930s; earliest use found in Industrial and Engineering Chemistry. From the name of Louis CamilleMaillard, French chemist, who described the reaction in a series of papers dating from 1912.