169 - La chimica dietro il profumo di caffè: cos’è la reazione di Maillard

from Geopop - Le Scienze nella vita di tutti i giorni · host Geopop

Cuochi e appassionati di cucina la conoscono bene: la reazione di Maillard. E’ lei la responsabile del caratteristico aroma e dell’imbrunimento del chicco di caffè, durante la tostatura. In questo podcast, vediamo come si innesca questa reazione e cosa provoca al chicco di caffè, dal punto di vista chimico. Questo podcast è stato realizzato in collaborazione con Kimbo. Learn more about your ad choices. Visit megaphone.fm/adchoices

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This episode is 10 minutes long.

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This episode was published on October 7, 2024.

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