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8 Infographics about the topic maillard reactionrss
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The Chemistry of Maple Syrup
Happy Canada Day to all of our Canadian readers! To celebrate, here’s a brief look at some of the different chemicals in maple syrup.
The Chemistry of Fake Tan
We’re all well versed in the dangers of spending too much time in the sun. A goldentan after a few weeks away in the sun is everyone’s aspiration, but no-one wants to come back from a holidayred as a cooked lobster, hence the need for sunscreen (which we looked at in a previous post). However, ...
The Chemistry of Coffee
Mention coffee, and caffeine is the chemical compound name that immediately springs to mind. However, whilst caffeine’s effects on the brain are well documented –it binds to adenosine receptors in the brain – it has relatively little impact when it comes to the taste of coffee. Coffee, as it ...
The Chemistry of Bread-Making
Though chemistry teachers might have to regularly field questions about the chemistry of ‘Breaking Bad’ these days, baking bread is probably more likely to figure on a list of their recreational activities. Bread-making is a process that seems simple, essentially involving the mixing of just four ...
It’s reaching that point in the year where warm weekends mean it’s timefor barbecues out in the sun. Here’s a topical graphic looking at the chemistry behind barbecuing food, and the compounds behind the smoky taste and flavour.
There’s one chemical reaction that, whether you have an interest in chemistry or not, we all carry out on a regular, maybe even daily, basis. That reaction? The Maillard Reaction. This is a process that takes place whenever you cook a range of foods – it’s responsible for the flavours in cooked ...
Whether you’re a coffee connoisseur orcompletely unfussy about the manner in which you get your caffeine fix, there’s no denying that the smell of freshly-brewed coffee in the morning is an invigorating one. The chemistry behind this aroma, though, is far from simple; a complex collection of ...
The Aroma of Bacon
When it comes to breakfasts, there are few aromas better than that of bacon, sizzling and crisping in a pan. As part of a brief new series looking at the chemicals behind aromas, this graphic considers the chemicals that lend bacon it’s characteristically mouth-watering scent. Considering that ...