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.
35:32
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Quick takeaways
- Reaction flavors are created through carefully controlled reactions between proteins and reducing sugars, resulting in complex and diverse flavor profiles.
- Creating reaction flavors involves selecting reactants and determining optimal conditions, offering complexity, heat stability, and non-volatile components to enhance mouthfeel and taste sensations.
Deep dives
The Importance of Flavor in What We Consume
Flavor plays a crucial role in our food choices, impacting whether something tastes good or not. It is the number one consideration when it comes to what we consume. The flavor industry is dedicated to exploring the science and artistry behind flavor, including flavors memory and feeling. The podcast episode delves into the various reactions that occur in food, such as the Maillard reaction, which produces both vibrant and subtle reactions that make food interesting and delicious.
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