Temperature

When food is heated, the molecules gain energy, start to vibrate faster, and move more quickly; aroma molecules evaporate and travel through air much faster, while other activated molecules collide with other molecules and cause changes that can affect the appearance and flavor of food. Warm temperatures applied during cooking can contribute to the oxidation of lipids and create aroma and taste molecules; for example, when meats like beef are heated, vitamin B1 (thiamine) creates a variety of flavor molecules that create meaty flavors.