Description
Char‑toasting peppers applies high heat (200–250 °C) to the surface, initiating Maillard browning and sugar caramelization while volatilizing aromatic terpenes.
Technical
The Maillard reaction between reducing sugars and amino acids produces pyrazines and furans that give a smoky, nutty aroma, while caramelization generates sweet‑bitter flavor notes. Heat above 140 °C degrades capsaicin and volatilizes terpenes, reducing heat and enhancing aroma. Excessive char can form acrylamide and bitter phenolics, creating a harsh taste.
Science
Primary Reaction
Maillard reaction and sugar caramelization
Sensory Profile
Aroma ()
smokycharredearthynuttysweetwoodytoastedspicycaramelizedroasted