Description
Chemical reactions in cooking, including the Maillard reaction, denaturation of proteins, and gelatinization of starch.
Technical
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs when food is cooked, resulting in the formation of new flavor compounds and browning of food. The denaturation of proteins occurs when proteins are exposed to heat, causing them to unwind and reorganize into new structures. Gelatinization of starch occurs when starches are heated, causing them to absorb water and swell.
Science
Primary Reaction
Maillard Reaction
Sensory Profile
Aroma ()
caramelizedtoastedbrownednuttysavory
Wine Analogy
Like the development of tertiary aromas in aged Bordeaux
Coffee Analogy
Similar to the caramelization stage of coffee roasting