Lisa Bird
Senior Principal Scientist at McCormick
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Jul 27, 2022 • 36min
Flavor University Ep. 18: Reaction Flavors
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.
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