Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes.
A desirable enzymatic browning reaction is involved in the process of grapes becoming raisins.
A non-desirable enzymatic browning reaction is involved in the formation of brown spots on the peel of bananas.
Irradiated guava
Aged white wine with brown color
Caramelization is a process of browning of sugar used extensively in cooking for the resulting rich, butter-like flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense, butter-like taste) are released, producing the characteristic caramel flavor.
Caramelized crust on a Crème brûlée
Mirepoix (carrots, onions, and celery) being caramelized
