n.1.(Chem.) The peculiar bitter substance, soft or liquid, and of a yellow color, produced when meat, bread, gum, sugar, starch, and the like, are roasted till they turn brown.
Webster's Revised Unabridged Dictionary, published 1913 by G. & C. Merriam Co.
References in periodicals archive ?
From "Assamar" to "Kahweofuran", One-and-a-Half Century of Coffee Flavour Research, I.