https://en.m.wikipedia.org/wiki/Maillard_reaction
The proteins react with sugars to produce a variety of molecules that are the complex tastes and aromas we love in food. More specifically, "the reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors."
The proteins react with sugars to produce a variety of molecules that are the complex tastes and aromas we love in food. More specifically, "the reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid, and forms a complex mixture of poorly characterized molecules responsible for a range of aromas and flavors."
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