{"id":249480,"date":"2016-09-19T06:30:08","date_gmt":"2016-09-19T06:30:08","guid":{"rendered":"http:\/\/citifmonline.com\/?p=249480"},"modified":"2016-09-19T06:30:08","modified_gmt":"2016-09-19T06:30:08","slug":"a-chemical-you-didnt-know-you-were-eating","status":"publish","type":"post","link":"https:\/\/citifmonline.com\/2016\/09\/a-chemical-you-didnt-know-you-were-eating\/","title":{"rendered":"A chemical you didn\u2019t know you were eating"},"content":{"rendered":"
During cooking, a lot of interesting chemical reactions occur which lead to the formation of some other chemical compounds which were neither components of the raw food material nor nutrients in themselves.<\/p>\n
Some of the reactions lead to the release of flavour compounds and other organoleptic property-altering compounds all of which affect how we perceive the food as we enjoy it. One of such reactions is the Maillard reaction which leads to browning in foods. There\u2019s also caramelisation which leads to browning in foods too.<\/p>\n
Maillard reaction and caramelisation are two different processes that occur in food during cooking, however, have a similar effect on food<\/p>\n