Name 3 chemical reactions happening during cooking and describe the significance of the reactions?

Question

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Answer 1

I got two reactions.
A. Maillard Reaction
B. Caramelization

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A. Maillard Reaction
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Why does roasted turkey taste so good? The answer is the Maillard Reaction. Discovered in 1912 by Frenchman Louis Camille Maillard, the reaction occurs when sugar molecules (carbohydrates) are heated with amino acids (proteins). Hundreds of different flavour compounds are formed during the reaction, which can then go on to form other flavours.

The Maillard reaction, initiated above 154 °C, always starts at the surface of the meat. The carbonyl group of the sugar reacts with the amino group of the amino acid to form N-glycosylamine, which is unstable and, via the “Amadori rearrangement”, produces ketosamines.

These so-called Amadori compounds are involved in a cascade of further reactions that eventually result in a complex mixture of volatile compounds, which give the roasted turkey/goose/duck its aroma and flavour, and brown compounds called melanoidins, which gives that golden brown colouring.

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B. Caramelization
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Caramelization is defined as the thermal degradation of sugars leading to the formation of
volatiles (caramel aroma) and brown-colored products (caramel colors).
The process is acid or base catalyzed and generally requires temperatures > 120oC at 9
Caramelization occurs in food, when food surfaces are heated strongly, e.g. the baking and roasting processes, the processing of foods with high sugar content such as jams and certain fruit juices, or in wine production.

Chemistry of the reaction

The generation of flavours and colours in thermally induced caramelization requires that sugars, normally monosaccharide structures, to first undergo intramolecular rearrangements. The reaction causes the release of H+. Thus the pH of the solution undergoing caramelization falls with time, eventually into the slightly acidic region of pH 4-5.

Caramelization occurs in a sequence of 6 steps:

The initial enolization reaction is of particular importance because it initiates the subsequent chain of events. These reactions give rise to aliphatic sugar degradation products which can react further to produce oxygen heterocyclic and carbocyclic compounds via aldol condensation.

Step 1: Enolization or de Bruijn van
Echenstein Rearrangement
Step 2: Dehydration or b -Elimination
Step 3: Dicarboxylic Cleaving
Step 4: Retro-Aldol Reaction
Step 5: Aldol Condensation
Step 6: Radical Reaction

The key intermediates of the thermal caramelisation are the osuloses.
They are a -dicarbonyl compounds such as 3-deoxyhexosulose. These not only lead to the formation of caramel colour but also give rise to the important volatile products which are typical of caramel flavour.

Answer 2

Denaturing proteins. Proteins are long chains of amino acids joined end to end and folded up in a ball like a string scrunched up into a ball. Denaturing them rearranges the way they're scrunched up and kills the bacteria which they're part of. Leaching out soluble chemicals. So boiling vegetables removes some of the vitamin content, which is a nuisance, but most of the vitamin content isn't destroyed, it's dissolved in the water. So use your veggie water to make soup and gravy. Sometimes this leaching is useful because it removes poisons like aflatoxins, found in some beans, and cyanide, found in cassava. So you boil these foods and throw the water away.Caramelising sugars, which gives a nice brown or yellow colour to some roast foods. Exposing foods containing carbon, hydrogen, oxygen and nitrogen to very high temperatures, like broiling meat over an open flame produces aromatic amines, which are very carcinogenic. So it's a bad idea to eat charcoal-grilled steak; it's like smoking hundreds of cigarettes. When you roast or fry starchy foods like potatoes, the starch breaks down into smaller-molecule carbohydrates, called dextrins, which are sweet. That's why french fries and potato chips taste nice.

Answer 3

Evaporation is a combination reaction-water is leaving as a gas from your food

Neutralization happens when you add salt to water or an acid (like vinegar or lemon juice) and water.

Combustion-this happens when you burn your food. A carbon chain reacts with oxygen producing carbon dioxide, water, heat (and if you burn your food and it turns black,..that's straight carbon).