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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Frequently Asked Questions
How long is this episode of Flavor University Podcast?
This episode is 35 minutes long.
When was this Flavor University Podcast episode published?
This episode was published on July 27, 2022.
What is this episode about?
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...
Can I download this Flavor University Podcast episode?
Yes, you can download this episode by clicking the download button on the episode player, or subscribe to the podcast in your preferred podcast app for automatic downloads.
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