Main Entry: Mail·lard reaction

Pronunciation: \mə-ˈlärd-, -ˈyär-\

Function: noun

: a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread)

Mail·lard \mȧ-yȧr\ Louis Camille (1878–1936), French biochemist. Maillard first observed the reaction that now bears his name in 1912.