기호성 ≫ 경시변화, 열변화
고기향 육향 meat flavor
가열 반응
- 카라멜반응 Caramelization
- 마이야르 반응 Maillard
- 반응향 , 훈연 Smoking 향
- 커피 로스팅향
- 고기향
Figure 1. Schematic illustration of volatile compounds generated by the Maillard reaction between sugars and amino acids; heat degradation of lipids and thiamin, ∗ refers to Strecker's degradation.
Source: Bertrand, E., El Boustany, P., Faulds, C.B., Berdagué, J.-L., 2018. The maillard reaction in food: an introduction.
