Question

type the correct answer in the box. spell all words correctly.
in which cooking process does the amino acid in the meat react with reducing sugars to produce flavor?
in , the amino acid in the meat reacts with reducing sugars to produce flavor.
reset next

Explanation:

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that occurs during cooking (especially heating) and produces flavor, browning, and aroma in food like meat. This matches the description of the process where amino acid in meat reacts with reducing sugars to produce flavor.

Answer:

Maillard reaction