Maillard reaction
US /maɪˈlɑːrd riˈækʃən/
UK /maɪˈlɑːrd riˈækʃən/
1.
梅納反應
a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor
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The delicious crust on roasted meats is a result of the Maillard reaction.
烤肉上美味的外皮是梅納反應的結果。
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Browning onions for a long time enhances their flavor through the Maillard reaction.
長時間煎洋蔥通過梅納反應增強其風味。