Golden Browning, the Magic of Cooked Meat by Maillard Reaction.

Abstract

A color change always indicates a reaction happens. These reactions not only good indicators of experimental success, but also a pure beauty of chemistry.

Heating causes the mixture of carbonyl and amino acids to produce a series of browning colors. Brown yellow, golden, and amber could be another reason why we are so addicted into roasted meat, which should be a visual treat before we start the feast.