While many avoid the taste of burnt food, there are people who love it. Crispy pizza crusts, heavily roasted coffee, or caramelized crusts – they all have something in common: the roasted flavors that arise from the Maillard reaction. The Maillard reaction is a chemical reaction between amino acids (proteins) and reducing sugars that occurs when heating food. It is responsible for the browning and the development of roasted flavors in many dishes.
But why does burnt food taste particularly good to some people? Is it due to genetics, memories, or even the chemistry of our taste? Here you will learn the background!
The taste of burnt: Bitter, smoky, and intense
Burnt food develops a unique aroma profile with the following characteristics:
- Bitterness: The burning process produces bitter substances that some find pleasant.
- Smoky notes: Similar to grilled foods or smoked products, the flavor is intensified.
- Crunchy Texture: The crispy surface provides a special mouthfeel.
Scientific reasons: Why do some people like burnt food?
1. Genetic differences in taste perception
Studies show that people perceive bitter substances to varying degrees. Those who love coffee or dark chocolate may also have a preference for slightly burnt food.
2. Habits & Childhood Memories
"Taste is often linked to emotions. Those who ate roasted or heavily fried food often in childhood associate it with positive memories."
3. Maillard Reaction & Umami Flavor
The Maillard reaction is responsible for the brown color and intense flavor of roasted meat, bread crusts, or caramelized foods. It enhances the umami flavor, which many find particularly delicious.
Is burnt food harmful to health?
There are concerns that burnt food contains harmful substances such as acrylamide or PAHs (polycyclic aromatic hydrocarbons), which are considered potentially carcinogenic.
However, it is true: Occasional enjoyment is unproblematic. Those who occasionally enjoy a crispy pizza or a dark steak need not worry.
Matter of taste with scientific background
The reason why some people love burnt food lies in a combination of genetics, nostalgia, and umami flavors. While some avoid it, others find it enjoyable.
Are you Team "burnt is tasty" or Team "definitely not"? Write it in the comments! 😊
Die Maillard-Reaktion ist bei der Herstellung des Schwarzen Knoblauchs interessant. Allerdings in umgekehrter Form durch milde Hitze, aber langer Zeit. Umami kommt da richtig schön durch.