EPISODE · Jul 27, 2022 · 35 MIN
Flavor University Ep. 18: Reaction Flavors
from Flavor University Podcast
In this episode, we speak with Lisa Bird, Senior Principal Scientist at McCormick and explore reaction and process flavors. We discuss the Maillard reaction, also known as non-enzymatic browning, and uncover all the different products that come from this reaction. Tune in to hear how amino acids, fats, proteins, sugars and more are all important factors when working with reaction flavors!
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Flavor University Ep. 18: Reaction Flavors
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This episode is 35 minutes long.
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This episode was published on July 27, 2022.
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