类黑精（melanoidin）是指含有半缩醛羟基的化合物(醛、还原糖)与含有氨基的化合物等经缩合、聚合反应生成高分子量聚合物——类黑素(Melanoidin)的反应。美拉德反应最早由法国著名的化学家Maillard于1912年，用甘氨酸与葡萄糖的混合溶液加热时发现。
面包的风味改善了，面包表皮的颜色也由于非酶褐变反应所生成的类黑精化合物而有所改善。
Bread aroma is enhanced, As is the crust color, by a build-up of melanoidin compounds from nonenzymatic Browning reactions.
类黑精是美拉德反应后期形成的一类棕褐色的、结构复杂的大分子化合物，在食品中普遍存在。
Melanoidins are the final reaction products of the Mailard reaction. They are considered a mixture composed by some complex, brown compounds and possessed high molecular masses.
黑蒜由普通大蒜发酵而成，其中的自然糖分和氨基酸合成一种名为“类黑精”的物质，使大蒜颜色变成黑色。
Black garlic is made from white garlic which is then fermented. The natural sugars and amino-acids then combine to give a black coloring on the cloves known as melanoidin.
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