Bailey, Milton E. Department of Food Science and Nutrition, College of Agriculture, University of Missouri, Columbia, Missouri.
Last reviewed:January 2020
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A nonenzymatic chemical reaction involving condensation of an amino group and a reducing group, resulting in the formation of intermediates which ultimately polymerize to form brown pigments (melanoidins). It was named for the French biochemist Louis-Camille Maillard, who published initial studies of the reaction between 1912 and 1916. The reaction is of extreme importance to food chemistry, especially because of its ramifications in terms of food quality. See also: Amine; Reactive intermediates
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