Abstract The barbecue, which bursts out seductive fragrances from the licking flame, sizzling oil in the tumbling flame, has been loved by the people since ancient times. This paper analyzes the chemical reactions, flavor substances and reaction mechanism contained in the pickling and roasting process of the barbecue process. In view of people's concern about health, this article also explores a way to share health and delicious food from the perspective of controlling temperature and time, changing the baking method and adding active substances. By exploring the secrets in barbecue, you can not only deeply experience the close relationship between chemistry and daily life, but also use chemical knowledge to shape a beautiful and healthy utopia.
WU Xiao-Chun, WU Jing-Wen, ZENG Rui-Yuan, FAN Zhuo-Ting. Chemical Reactions and Flavor Substances in the Process of Barbecuing Food[J]. Chinese Journal of Chemical Education, 2024, 45(20): 1-9.
