Description
Thermal treatment of vegetables balances cell‑wall breakdown, pigment stability, and flavor development.
Technical
Roasting root vegetables at 200 °C triggers Maillard reactions and sugar caramelization, producing melanoidins and sweet caramel flavors. Leafy greens wilt at 70–80 °C, while blanching at ≈95 °C followed by ice shock arrests enzymatic activity, preserving chlorophyll and water‑soluble vitamins. Pressure‑cooking at 115 °C gelatinizes cell walls but can leach minerals if the cooking liquid is discarded.
Science
Primary Reaction
Maillard reaction, caramelization, enzymatic denaturation, gelatinization
Sensory Profile
Aroma ()
sweetcaramelizedearthygreenvegetalnuttytoastedherbaceousmineralbuttery