The Maillard reaction is a reaction between amino (amino acid and protein) and carbonyl compounds in food during storage, preparation, or processing of foods.

• 美拉德反应(Maillard Reaction)是食品原料中的氨基化合物(氨基酸，肽和蛋白质)和羰基化合物(糖类)在食品加工和储藏过程中自然发生的反应。