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Maillard reaction

chemical reaction occurring when roasting, baking, or frying
Thing Eponymous Chemical Reaction Q647574

Facts

8 properties
Instance of
eponymous chemical reaction
Facet of
cooking[4]
Discoverer or inventor
Louis Camille Maillard[1]
Has contributing factor
amino acid, reducing sugar[6][7]
Has effect
advanced glycation end-product[8]
Has immediate cause
hot[5]
Named after
Louis Camille Maillard[2]
Time of discovery or invention
1912[3]
🏷️ Also known as
en Maillard reaction ar تفاعل ميلارد cs Maillardova reakce da Maillard-reaktion de Bräunungsreaktion de Maillardreaktion el Αντίδραση Μαϊγιάρ es Glucosilación no enzimática de proteinas es Reaccion de Maillard es Reacción de Maillard es Reacciones de Maillard es Glucosilación no enzimática de proteínas es Glucosilacion no enzimatica de proteinas es Glucosilacion no enzimatica de proteínas es Glucosilacion no enzimática de proteinas es Glucosilacion no enzimática de proteínas es Glucosilación no enzimatica de proteinas es Glucosilación no enzimatica de proteínas fa واکنش مایارد fi Maillard-reaktio
🔖 Identifiers · 22
Library of Congress Authorities ID
sh85079891
GND ID
4168628-7
OpenAlex ID
C35378473
BNCF Thesaurus ID
76997
Dewey Decimal Classification
664.0015, 664.5
Elhuyar ZTH ID
132711
Encyclopedia of China (Third Edition) ID (2026)
3K7M2n
Encyclopedia of China (Third Edition) old ID (2021)
193999
Encyclopædia Britannica Online ID
topic/Maillard-reaction
Freebase ID
/m/01p57z
Gran Enciclopèdia Catalana ID
reaccio-de-maillard
Gran Enciclopèdia Catalana ID (former scheme)
0039266
Show all 22 identifiers +10
J9U entity ID
987007543400305171
Lex ID
Maillard-reaktion
MeSH descriptor ID
D015416
MeSH tree code
G02.607.522
Microsoft Academic ID (discontinued)
35378473, 2910823976
NALT ID
20114
Römpp online ID
RD-13-00227
ScienceDirect topic ID
chemistry/maillard-reaction, agricultural-and-biological-sciences/maillard-reaction
UMLS CUI
C0085927
Yale LUX ID
concept/f2392e02-18a5-483a-a124-60ed0a690671

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🔗 Connections
Has contributing factor 2
amino acid, reducing sugar
Created notable works 1
Louis Camille Maillard
Discoverer or inventor 1
Louis Camille Maillard
Facet of 1
cooking
Has effect 1
advanced glycation end-product
Instance of 1
eponymous chemical reaction
Named after 1
Louis Camille Maillard
← Facet of 1
sous vide
← Has contributing factor 1
toast
← Immediate cause of 1
baking
← Uses 1
sautéing
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References

Programmatic citations — every numbered marker resolves to a verifiable graph row below.

Direct Wikidata claims

  1. [1] ↑ . wikidata.org.
  2. [2] ↑ . wikidata.org.
  3. [3] ↑ . wikidata.org.
  4. [4] ↑ . wikidata.org.
  5. [5] ↑ . Food quality and consumer value. wikidata.org.
  6. [6] ↑ . wikidata.org.
  7. [7] ↑ . wikidata.org.
  8. [8] ↑ . wikidata.org.

📑 Cite this page

Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.

APA 4ort.xyz Knowledge Graph. (2026). Maillard reaction. Retrieved November 10, 2026, from https://4ort.xyz/entity/maillard-reaction
MLA “Maillard reaction.” 4ort.xyz Knowledge Graph, 4ort.xyz, 10 Nov. 2026, https://4ort.xyz/entity/maillard-reaction.
BibTeX @misc{4ortxyz_maillard-reaction_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Maillard reaction}}, year = {2026}, url = {https://4ort.xyz/entity/maillard-reaction}, note = {Accessed: 2026-11-10}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Maillard reaction — https://4ort.xyz/entity/maillard-reaction (retrieved 2026-11-10)

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Edit History

Rolling log of changes to this entity's Wikidata record. Values shown reflect the current state of each edited property — follow the history link to see the precise diff for any edit.

  1. 17w ago · Nyuhn · 2026-07-10 view diff on Wikidata ↗
    Encyclopedia of China (Third Edition) ID (2026) → 3K7M2n
    "Changed the item: QuickStatements 3.0 batch #40849: ZGBK ID"
  2. 24w ago · Twofivesixbot bot · 2026-05-25 view diff on Wikidata ↗
    Has effect → advanced glycation end-product
    Discoverer or inventor → Louis Camille Maillard
    Instance of → eponymous chemical reaction
    Has immediate cause → hot
    + 3 other properties edited (see Wikidata diff for full list)
    "Changed claim qualifiers: J9U entity ID: 987007543400305171, mv to monolingual text names on J9U statements"
Live feed via Wikidata EventStreams. New edits appear within minutes of being made on Wikidata.