Maillard的意思、翻譯和例句

是什麼意思

「Maillard」通常指的是梅拉德反應（Maillard Reaction），這是一種化學反應，發生在氨基酸與還原糖之間，在烹調過程中產生褐色物質，並賦予食物特有的香氣和風味。這一反應在烘焙、煎炸和燒烤等烹調方法中尤為重要，對食品的顏色和味道有著顯著影響。

依照不同程度的英文解釋

  1. A process that makes food brown and tasty.
  2. A reaction that happens when cooking food.
  3. A chemical change that gives flavor to food.
  4. A reaction between proteins and sugars when food is heated.
  5. A process that enhances the taste and color of cooked food.
  6. A complex series of reactions that occur during cooking, contributing to the flavor and aroma of food.
  7. A non-enzymatic browning reaction that occurs when food is cooked, resulting in distinctive flavors and brown coloration.
  8. A series of chemical reactions between amino acids and reducing sugars that occurs during the cooking of food, leading to browning and flavor development.
  9. A vital reaction in food science that describes the interactions between carbohydrates and proteins at elevated temperatures, crucial for the development of flavor and aroma in cooked foods.
  10. A culinary chemical reaction that creates complex flavors and aromas in foods through the interaction of sugars and amino acids during cooking.

相關英文單字或片語的差別與用法

1：Browning reaction

用法：

這是指在烹調過程中，食物因加熱而變成棕色的反應，通常與梅拉德反應有關。這種反應不僅影響食物的顏色，還會改變其風味和香氣，常見於烘焙、燒烤等過程中。

例句及翻譯：

例句 1：

這道菜的棕色外皮是因為梅拉德反應。

The brown crust of this dish is due to the Maillard reaction.

例句 2：

在高溫下，肉類會發生棕色反應，增強其風味。

At high temperatures, meats undergo browning reactions that enhance their flavor.

例句 3：

烘焙時，麵包的表面會形成美味的棕色外殼。

During baking, the surface of the bread forms a delicious brown crust.

2：Culinary reaction

用法：

這個詞通常指的是在烹飪過程中發生的各種化學變化，包括梅拉德反應、焦糖化等。這些反應對食物的味道、香氣和外觀有重要影響，讓食物更加美味。

例句及翻譯：

例句 1：

在烹飪時，許多烹飪反應會影響食物的最終味道。

Many culinary reactions during cooking affect the final flavor of the food.

例句 2：

這道菜的獨特味道來自於多種烹飪反應的結合。

The unique flavor of this dish comes from the combination of various culinary reactions.

例句 3：

理解這些烹飪反應有助於提高烹飪技巧。

Understanding these culinary reactions can help improve cooking skills.

3：Flavor development

用法：

這是指在烹飪過程中，食物味道的變化和增強，通常涉及多種化學反應，包括梅拉德反應。這些反應使食物的風味更加豐富和複雜。

例句及翻譯：

例句 1：

梅拉德反應是風味發展的重要過程。

The Maillard reaction is a crucial process in flavor development.

例句 2：

許多廚師專注於風味發展，以提升菜餚的吸引力。

Many chefs focus on flavor development to enhance the appeal of their dishes.

例句 3：

適當的烹飪時間和溫度對於風味發展至關重要。

Proper cooking time and temperature are essential for flavor development.

輸入或選擇一個中文或英文單字或片語：