Everyday Organic Chemistry in Your Kitchen

The browning of bread or meat comes from the Maillard reaction between amino acids and sugars.
The aroma of fresh coffee is built from hundreds of volatile organic molecules.
Capsaicin in chili peppers binds to receptors that make food feel “spicy hot.”
Vanilla flavor comes from vanillin, an aromatic organic compound.
The tang of vinegar is due to acetic acid, a simple organic molecule.
Chocolate’s smooth texture comes from organic fats melting just below body temperature.
Garlic’s sharp bite comes from sulfur-containing organic compounds like allicin.
Lemon’s sourness is caused by citric acid, a natural organic acid.
Alcohols like ethanol in wine and beer are formed through fermentation chemistry.
Cooking oils are made of triglycerides, organic molecules built from glycerol and fatty acids.