Explore the incredible science behind how applying heat unlocks complex flavors and textures in food, and in the process turn simple ingredients into culinary masterpieces. Discover the delicate interaction between chemistry, physiology and psychology that determines individual taste appeal.
The Magic of Caramelization
Learn all about caramelization, the reaction in which heat transforms simple sugars into complex ones, resulting in a variety of new flavours and a lovely deep brown colour.
A lecturer at Curtin University, Simon Warwick, describes the chemical reaction behind these drool-worthy notes of butterscotch and toasted marshmallow — even if you are a bitter flavour favourite. Learn how the balance of perfumes and flavours of sugar compounds can create a true symphony in your mouth.
The Protein Puzzle
Proteins, the stuff of life, are also what give our favourite foods their flavours and textures. Compounds called Maillard reaction products are released when food is heated up beyond a certain temperature, destroying complex molecules in the process and razing to the ground flavours that had never been before realised, says Dr Wendy Hunt; Academic Chair of Food Science and Nutrition at Murdoch University.
Learn why the coagulation of egg white protein offers that great firmness whereas bean proteins can break down and taste like a baby food. Know that the perfect sear on meat or slow-cooked tenderness comes down to understanding a fine balance in heat and cooking time that chefs spend years mastering.
Conclusion
The science of fire flavours runs a fascinating gamut of chemistry, physiology and psychology. Through sugar caramelize aand proteinsdenature, the heat turns our ingredients into delicious works of culinary art by opening up a universe of sophisticated and delicious flavours. After studying these processes, we not only understand the science behind tasty food but also try different things and invent our version of dishes.
