Research Topic · Peer-Reviewed

Maillard Reaction

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that give a brown color and distinctive flavor to food. It is named after French chemist Louis-Camille Maillard, who first described it in 1912. This reaction has great significance in the food industry as it contributes greatly to …

Curated from this journal's research 📚 4 peer-reviewed articles cited Cited 51× across the literature 🗓 Reviewed June 2026

Overview

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that give a brown color and distinctive flavor to food. It is named after French chemist Louis-Camille Maillard, who first described it in 1912. This reaction has great significance in the food industry as it contributes greatly to the flavor, texture, and color of many foods, such as breads, cookies, and meats. The Maillard reaction is also important in other industries, such as the pharmaceutical industry and cosmetic industry, where it is used to stabilize products and improve their shelf life.

Research published in this journal

4 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 4 articles above have been cited 51 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Maillard Reaction, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Amino Acids.

Journal editorial board
Nicolas Inguimbert · France

This page summarises published research for orientation; it is not medical or professional advice.