Flavor Reactions

In the kitchen, various types of food reactions contribute to the creation of flavor molecules. Some of these flavor reactions require enzymes. Others do not.

An enzyme is a protein molecule that acts as a catalyst, making things happen in cells. They usually have an “-ase” suffix, like protease (an enzyme that breaks downs proteins). For example, proteases are present in raw fruits such as papayas, pineapples, kiwi, passion fruit, and mangoes; they are also produced by yeast and are used to tenderize meat and reduce the bitterness in cheese. Proteases tenderize meat and produce peptides that give meat an appetizing flavor.