reason behind the taste of biriyani
many of the people over India and even foreigners like biriyani and some used to say that its their favorite but have any one wondered why it is favorite for NV,s let me tell me the scientific reason behind it and the chemical reaction that occurs that make it addicted to biriyani,.. . ๐งช 1. Maillard Reaction: The Flavor Factory This is the key chemical process behind biryani’s aroma and brown color. Reaction: Amino acids (from meat/proteins) + Reducing sugars (from onions/rice) → Melanoidins + Hundreds of volatile compounds Major chemical compounds formed: Pyrazines → roasted, nutty aroma Strecker aldehydes → meaty smell Furans → sweet, caramel-like notes Thiophenes → sulfur-rich, oniony flavor Pyrroles → smoky undertones These compounds bind to olfactory receptors (OR2J3, OR1G1) in your nose, sending powerful flavor signals to your brain’s orbitofrontal cortex — the pleasure center. ๐ 2. Umami Molecules and Glutamate Chemistry Meat (especially c...
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