Maillard

Part of speech: noun

Definitions

1. The process involving the reaction between amino acids and reducing sugars that results in browning and flavor development in cooked foods occurs through a series of complex chemical changes
2. A series of chemical reactions between sugars and proteins that enhance flavor, color, and aroma in cooked dishes is recognized as a significant culinary technique
3. The reaction responsible for browning in food that transforms its flavor and appearance, commonly seen in baking and grilling, illustrates the importance of heat in cooking processes

Etymology: Louis Camille Maillard was a French physician and chemist who, in 1912, described the reaction between amino acids and reducing sugars that now bears his name. He was working on how proteins and sugars combine when food is heated, and his findings eventually gave cooks a precise explanation for why seared steak, toasted bread and roasted coffee taste so different from their raw or boiled versions. The word is simply the eponym "Maillard" used as a noun, a name turned into a term for a process. The reaction is also sometimes called the Maillard browning reaction, and the browning it produces is the source of the golden crust on bread and seared meat. The dates and details here come from the source record, so any further claims about Maillard's early publications or the reaction's later naming are left unstated.