Chapter
The Science of Taste and the Maillard Reaction
The Maillard reaction is the savory reaction that happens when sugar and amino acids come together during the cooking process, creating textures and flavors that trigger a dopamine response. This reaction is commonly used in processed foods to create more palatable and addictive flavors.
Clips
Activation of odor and taste receptors trigger brain areas associated with taste and circuitry within the body, which can result in behaviors like leaning toward or away from a particular taste.
1:32:36 - 1:37:26 (04:49)
Summary
Activation of odor and taste receptors trigger brain areas associated with taste and circuitry within the body, which can result in behaviors like leaning toward or away from a particular taste. The Maillard reaction is a savory reaction that occurs when there is a sugar amino acid reaction, and manufacturers have figured out how to design processed foods to trigger dopamine responses and create textures to enhance taste.