Infographic on the chemistry of turkey flavour. A huge number of chemical reactions occur when you stick your turkey in the oven, including the Maillard reaction, which occurs between amino acids and sugars in the meat during cooking.

Hundreds of products are formed by the Maillard reaction, including furans, furanones, pyrazines and thiophenes. Compounds called melanoidins are also formed, which contribute to the brown colouration that develops during cooking.
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Got the turkey in the oven for Thanksgiving? Here’s a brief look at the chemical compounds behind its flavour. There’s more on the reactions that produce these compounds in this graphic on the Maillard reaction. If you’re celebrating, happy Thanksgiving!

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