Why does food taste better grilled?

Barbecue is an irresistible delicacy, especially the combination of late-night barbecue + beer supper makes people linger, why is the same food more delicious when grilled?

The "fragrance" of food includes both taste and aroma. Compared with taste, "aroma" has a greater impact on food flavor. Aroma substances are volatile, and after the food is cooked, the flavor substances begin to decline continuously. The time from cooking to eating is relatively short. At this time, the aroma of the food is strong, so everyone has a better eating experience. In addition, the higher temperature during grilling will produce aroma substances that are different from conventional cooking, which will be analyzed in detail below.

Meat food has a Maillard reaction, which makes people want to stop. There are amino acids and some sugars in meat food, and the Maillard reaction will occur between the two at high temperature to generate complex aroma substances. Amino acid, sugar, temperature, water content, etc. are different, and the products of Maillard reaction are also different, and the flavors produced are also different. Meat foods tend to have a high fat content, and fat is a liquid. Its presence will prevent the food from drying out and hardening, thereby maintaining a soft and tender taste. In addition, although fat does not directly participate in the Maillard reaction, some studies have found that its presence can also affect the Maillard reaction. Some fat-soluble flavor substances will also be left in food by it. Therefore, roasted pork belly with fat and lean meat tastes better than pure lean meat. If it is too thin, it needs to be marinated in oil or brushed with oil while roasting.

Starchy foods undergo a caramelization reaction that produces another aroma. Starchy foods, such as sweet potatoes, potatoes, steamed buns, bread slices, etc., can also undergo certain Maillard reactions when roasted. However, their aroma comes mainly from the caramelization reaction. During the roasting process, the surface of these foods keeps losing moisture, and the moisture inside cannot diffuse in time. So, their surface is baked "dry", and finally the starch and sugar are dehydrated and broken down into various small molecular substances. Similar to the Maillard reaction, this reaction is also a general term for many reactions that are difficult to quantify and quantify. The products are very complex and diverse, and many of the volatile molecules produce a unique fragrance.

The aroma of roasted vegetables comes from the release of aroma substances. Leek, onion, green pepper, eggplant, mushroom, etc. are vegetables that often appear in barbecue. Generally speaking, vegetables suitable for grilling contain some flavor substances. For example, leeks and onions are rich in various sulfur-containing compounds, which will be released concentratedly during grilling, resulting in a strong aroma. For green peppers, eggplants, mushrooms, etc., the high temperature will quickly soften the fibers in them, resulting in a good taste.

Although barbecue is delicious, but the heating temperature is high, and some "harmful substances" will appear to some extent. For example, polycyclic aromatic hydrocarbons and heterocyclic amines may be produced in meat food at high temperature, which is the source of "barbecue carcinogenicity". Of course, cancer risk is related to intake. If you want "zero risk", you can only choose not to eat. If you want to enjoy their deliciousness and minimize the risk, you can consider the following methods: avoid contact with open flames and food; avoid smoking; stir frequently when roasting; Eat with lots of green leafy vegetables.

Starchy foods tend to produce acrylamide during roasting. There is still a lack of scientific data on how harmful acrylamide in food is to health, but it is not a good thing after all and should be avoided as much as possible. When baking this kind of food, you should also pay attention to the temperature, and don't pursue an overly "crispy" or even "burnt" taste.

In addition, more seasonings are often used when grilling meat, especially salt. The taste is too strong, and after eating, you will drink a lot of beer or other beverages. Unknowingly, you will consume a lot of salt, sugar and calories, which pose a threat to your health.