Today’s Video of the Day from the American Chemical Society explains the science behind the mouth-watering appearance and taste of grilled food.
Meat undergoes a molecular transformation, known as the Maillard Reaction, as it heats on the grill. This metamorphosis is described as a complex series of reactions between amino acids and sugars that result in hundreds of distinctive flavor compounds. The molecules produced from these chemical reactions are also partially responsible for the irresistable color and aroma of grilled food.
Video Credit : American Chemical Society