On food and cooking the science and lore of the kitchen ( PDFDrive ) 1466

Bitter (complex Onions, meatiness (sulfur molecules) compounds) Fruity Green vegetables (pyridines, (esters) pyrazines) Sherry-like Chocolate (acetaldehyde) (pyrazines) Butterscotch Potato, earthy (diacetyl) (pyrazines) Caramel (maltol) Nutty (furans) Plus caramelization flavors Drawbacks of the Browning Reactions Browning reactions do have some drawbacks First, many dehydrated fruits are prone to gradual browning over weeks or months at room temperature, because the carbohydrates and amine-containing molecules are especially concentrated (browning caused by enzymes can also be a factor) Small amounts of sulfur dioxide are commonly added to these foods to block these unwanted changes in color and taste Second, the nutritional value of the foods is slightly reduced because amino acids are altered or destroyed Finally, there’s evidence that some products of the browning reactions can damage DNA and may cause cancer In 2002, Swedish researchers found worrisome levels of acrylamide, a known carcinogen in rats, in potato chips, french fries, and other starchy fried foods, apparently the product of reactions between sugars and the amino acid asparagine The health significance of this and similar findings remains unclear The ubiquity of browned foods, both today and through thousands of years of history, would suggest that they do not constitute a major threat to public health And other browning-reaction products have been found to protect against DNA damage! But it’s probably prudent to make charred meats and fried snacks occasional pleasures, not everyday ones  ... potato chips, french fries, and other starchy fried foods, apparently the product of reactions between sugars and the amino acid asparagine The health significance of this and similar findings remains unclear The ubiquity of browned foods, both today and through...foods to block these unwanted changes in color and taste Second, the nutritional value of the foods is slightly reduced because amino acids are altered or destroyed Finally, there’s evidence that some... The ubiquity of browned foods, both today and through thousands of years of history, would suggest that they do not constitute a major threat to public health And other browning-reaction products have been found to protect against