Maillard reaction

Rarity: Uncommon

A topic a little better known than average, read and translated beyond its own country.

Rarity follows how well known the article is: its views on the French and English Wikipedia over a year, and the number of languages it exists in.

At a glance

Class

Notion

Domain

Science and technology

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What Wikipedia says

The Maillard reaction ( MY-ar(d); French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.

Excerpt from the Wikipedia article “Maillard reaction”, under the CC BY-SA 4.0 license. Read the article on Wikipedia

Image: Matthewslf, CC BY-SA 4.0, via Wikimedia Commons.