Browning

Browning refers to the chemical process where fats and oils in food react with oxygen, causing changes in flavor, color, and aroma. In cooking, this is often desirable, as seen in the golden crust of baked bread or the caramelized surface of grilled meats, which develop richer flavors. However, unwanted browning can lead to spoilage or off-flavors, especially in preserved foods. Browning occurs through mechanisms like caramelization and the Maillard reaction—both involve heat-driven chemical transformations that enhance taste and appearance but require careful control to avoid over-browning.