Food Chemistry: The browning reaction or reactions of amino acids during cooking
Food Chemistry: The browning reaction or reactions of amino acids at higher temperatures during cooking Home > Biological Chemistry > Food Chemistry > Food Chemistry: The browning reaction or reactions of amino acids during cooking Biological Chemistry > Food Chemistry > Food Chemistry: The browning reaction or reactions of amino acids during cooking Food Chemistry: Chemical reactions in cooking It is well known from experience that food flavor develops during the heating process (cooking) of foods. For example the caramelization reactions are responsible for the flavors of: chocolate and coffee, freshly baked bread, cakes, cooked meats and others. Reactions at elevated temperatures are important during the preparation of food. Roasting, frying, boiling and baking develop the typical aromas of many foods in which amino acids participate as precursors. Studies with food and model systems have shown that the characteristic odorants are formed via t...