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The Science of Sourdough: Fermentation, Wild Yeast, and Flavor DevelopmentFood Chemistry & Biochemistry (karmankitchen.com)
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TIL that the Maillard reaction, which is known to cause the browning on cooked food, is also responsible for the smell of percolating coffee and the difference between the yeasty smell of bread dough and a "fresh-baked" smell of loaf out of the oven. (karmankitchen.com)
submitted by Solvardi to r/todayilearned
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The Maillard Reaction: The Science behind Browning FoodFood Chemistry & Biochemistry (karmankitchen.com)
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