Flavor University Podcast Flavor University Ep. 18: Reaction Flavors
Jul 27, 2022
Guest Lisa Bird, Senior Principal Scientist at McCormick, discusses the intricacies of the Maillard reaction and the importance of amino acids, fats, proteins, and sugars in creating reaction flavors. The podcast also explores the differences between compound and reaction flavors, as well as unexpected cooking mishaps and how to enhance bitter foods.
Chapters
Transcript
Episode notes
1 2 3 4 5 6
Introduction
00:00 • 4min
Chemistry and Process Flavors
04:27 • 8min
Understanding the Complexities of the Mayard Reaction
12:24 • 2min
Analyzing Chromatograms to Identify Flavor Compounds
14:41 • 2min
Compound Flavors vs Reaction Flavors
16:31 • 15min
Cooking Mishaps and Unexpected Reactions
31:26 • 4min