Unveiling The Secrets Of Browning Reactions In Food Chemistry: Impacts On Flavor And Visual Appeal
Browning reactions are crucial in food chemistry, contributing to flavor development and visual appeal. Maillard reaction, a non-enzymatic process between sugars and amino acids, is key in browning and flavor formation, while caramelization, the thermal decomposition of sugars, adds color and flavor to baked goods. Melanoidins, complex pigments produced during browning, enhance food color, flavor, …