Description
Catalan escalivada is a high‑temperature grilling technique that char‑grills mixed vegetables to produce a smoky, sweet, and slightly bitter flavor profile.
Technical
During grilling at ~220 °C, reducing sugars and amino acids undergo Maillard reactions, forming melanoidins, pyrazines, and furans that contribute to the smoky aroma. Simultaneously, sugars caramelize above 160 °C, adding sweetness, while phenolic compounds oxidize to produce bitter, astringent notes if overcooked. Marination in olive oil, vinegar, and garlic further extracts phenolics and denatures proteins, enhancing flavor and preservation.
Science
Primary Reaction
Maillard reaction and sugar caramelization
Sensory Profile
Aroma ()
smokycharredgarlickysweetearthywoodycaramelizedherbaltoastedumami