Barbecue is a favorite delicacy for many people. Whether at home or out, just smelling the aroma of barbecue will make people salivate and whet their appetite. So, why is barbecue so fragrant? What are the components of the aroma? Today, we’re going to explore the science behind the aroma of barbecue.

First of all, we need to know that meat itself contains some flavor substances, such as protein, amino acids, fats, minerals, etc.

These substances are not obvious in raw meat, but during the heating process, some chemical reactions will occur to produce more flavor substances. One of the most important reactions is the Maillard reaction.

The Maillard reaction refers to the reaction of proteins or amino acids with reducing sugars (glucose, fructose, etc.) under heating conditions to produce a series of substances, including melanin, which makes food appear brown, and flavor substances. There are many types of these fragrance substances, such as aldehydes, ketones, pyrrole, thiazole, etc. They can bring different aromas to food, such as nutty, caramel, butter, gravy, etc.

The Maillard reaction not only occurs in barbecue, but also in many other foods, such as toast, braised pork, coffee, beer, etc. The speed and effectiveness of the Maillard reaction are affected by temperature, moisture and pH. Generally speaking, the higher the temperature, the less moisture, and the lower the pH value (acidic), the faster and more obvious the Maillard reaction will be. Therefore, when grilling meat, we must control the heat and time to allow the Maillard reaction to work best.

Secondly, in addition to the Maillard reaction, there are some other reactions that also affect the aroma of barbecue, such as lipid oxidation and thiamine degradation.

Lipid oxidation means that the fat in meat reacts with oxygen to produce some unstable substances when heated or exposed to air. These substances will be further decomposed into some volatile substances, such as aldehydes, ketones, alcohols, esters, etc., which will also bring flavor to the meat.

Thiamine is a water-soluble vitamin, also called vitamin B1. It is found in higher amounts in meat, especially pork. Thiamine will degrade when heated, producing some sulfur-containing compounds, such as dimethyl disulfide, dimethyl trisulfide, etc. These compounds have a strong aroma and add flavor to meat.

Lipid oxidation and thiamine degradation not only occur in barbecue, but also in other meat products, such as ham, sausage, bacon, etc. The speed and effect of lipid oxidation and thiamine degradation are also affected by factors such as temperature, moisture, pH, and processing methods. Therefore, when grilling meat, we must also pay attention to controlling these factors so that lipid oxidation and thiamine degradation can play an appropriate role.

Finally, in addition to the aroma substances of the meat itself and the aroma substances produced during the heating process, there are other factors that will also affect the aroma of barbecue, such as seasonings, smoke, charcoal, etc.

Seasoning is an important auxiliary to barbecue. It can provide some additional aroma substances and can also adjust the pH value and moisture of the meat, thus affecting the Maillard reaction, lipid oxidation and thiamine degradation. Effect. Common seasonings include salt, soy sauce, garlic, ginger, chili, Sichuan peppercorns, cumin, etc. People from different regions and with different tastes will choose different seasonings, resulting in different styles of barbecue.

Smoking is a traditional food processing method that can bring special aroma and color to food, and can also extend the shelf life of food. The principle of smoking is to use the smoke produced by incomplete combustion of wood or other plants to treat food. Smoke contains some phenols, aldehydes, ketones and other compounds, which can react with proteins and lipids in food to form a layer of skin with aroma and antioxidant effects

Charcoal is used when grilling meat A commonly used fuel that is produced by heating wood in the absence of oxygen. Charcoal has the characteristics of high temperature, smokeless, odorless and long-lasting, making it suitable for barbecue. When charcoal is burned, it produces some gases such as carbon monoxide, carbon dioxide, and water vapor. These gases can help meat maintain moisture and tenderness, and can also promote reactions such as Maillard reaction and lipid oxidation.

To sum up, we can know that the reason why barbecue is so fragrant is that the meat itself contains some aroma substances, and some chemical reactions will occur during the heating process to produce more aroma substances. These reactions are affected by factors such as temperature, moisture, and pH, which are in turn affected by factors such as seasoning, smoke, and charcoal. Therefore, if you want to make fragrant barbecue, you must master these factors and principles.