In this episode, we speak with Lisa Bird, Senior Principal Scientist, to 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!
Feeling inspired? To learn more, get in touch with McCormick today.
