Food Preparation and Nutrition GCSE
Maillard Reaction
What Maillard Reaction means in Food Preparation and Nutrition GCSE, as defined for AQA.
Definition of Maillard Reaction
A chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
Topics that use Maillard Reaction
- Food science (AQA GCSE)
Related terms
- Biological Fermentation
- Carbohydrate Transformations
- Chemical Leavening Mechanisms
- Chemical Stability and Food Safety
- Denaturation
- Functional and Chemical Transformations
- Functional Chemical Properties
- Functional Properties and Molecular Transformation
Using Maillard Reaction in the exam
Definition questions usually carry one or two marks, and examiners look for the precise wording. Write the definition from memory, check it against the version above, and then use the term in a longer answer on the same topic so it sticks.
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