#Repost @picturesandpinot (@get_repost) ・・・ The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around 140 to 165 °C. At higher temperatures, caramelization and subsequently pyrolysis become more pronounced. In the process, hundreds of different flavor compounds are created. These compounds, in turn, break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to make artificial flavors. #wine #chemistry #toast #barel #barley #beer #whisky #burbon #malt #maillard #maillardreaction #winepic #beerphoto #winenerd #beergeek

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