Things like the Maillard reaction or the Strecker degradation.

比如美拉德反应或者斯特莱克降解。

It's not caramelization, it's something called the Maillard reaction.

这不是焦糖化，这是一种叫做美拉德反应的东西。

Popcorn gets its 2-AP from the Maillard reaction, chemistry that occurs as corn kernels heat up.

爆米花之所以会产生2-AP是因为制作过程中玉米粒受热发生了美拉德反应所致。

The Maillard reaction is what happens when proteins react with certain sugars at around 140 degrees Celsius.

美拉德反应是当蛋白质在 140 摄氏度左右与某些糖反应时发生的反应。

That's going to allow it to form this really great crust, also known as that maillard reaction.

这样才能有完美的外皮，这个过程也被称为美拉德反应。

I wanna see what the Maillard reaction looks like.

我想看看美拉德反应是什么样的。

You want that Maillard reaction on top of this, all right?

你还想要美拉德反应，好吗？

So you get tons of browning, tons of Maillard reactions, tons of flavor.

所以你会得到大量的褐变，大量的美拉德反应，大量的味道。

In many cases, the reaction is similar to, but distinct from, the Maillard reaction between amino acids and sugars, which also causes food to brown during cooking.

很多时候，这个反应类似于美拉德反应，氨基酸和糖在烹饪过程时也会让食物变成棕色，但丙烯酰胺与美拉德的产物有区别。

Finally, you can improve both the look and flavor of your finished pie with what's known as the Maillard reaction — aka the most delicious chemical reaction of all time.

最后，你可以用美拉德反应来改善成品馅饼的外观和味道——也就是有史以来最美味的化学反应。

It's a little bit of color, a little bit of that Maillard reaction happening where you're gonna pick up a little bit of those caramelization notes, flavors.

有点颜色，有点美拉德反应， 你会闻到一点焦糖化的味道，味道。

Finally, you can improve both the look and flavor of your finished pie with what’s known as the Maillard reaction -- aka the most delicious chemical reaction of all time.

最后，您可以通过所谓的美拉德反应（也就是有史以来最美味的化学反应）改善成品馅饼的外观和风味。