What is another word for Maillard Reaction?
Pronunciation: [mˈe͡ɪlɑːd ɹɪˈakʃən] (IPA) 
The Maillard Reaction, also known as non-enzymatic browning, is a chemical process that occurs when proteins and carbohydrates are heated together. This reaction leads to the formation of a brown color and changes in texture, flavor, and aroma. Some synonyms for the Maillard Reaction include caramelization, pyrolysis, and glycation. Caramelization is the browning of sugars, while pyrolysis refers to the rapid decomposition of organic materials at high temperatures. Glycation is a chemical reaction between sugars and proteins that can lead to the formation of advanced glycation end-products (AGEs), which are associated with various health conditions. Understanding these synonyms can help scientists and chefs better describe the cooking process and the resulting flavors and textures in a dish.
