Abstract:

Bread is the staff of life. However, few topics have been addressed on the chemical reactions related to food systematically and professionally in Chinese literatures. Such situation undoubtedly prevents the public to understand the essence of food through the phenomena, and results in the detachment of chemistry courses with livelihood. Based on this background, this manuscript focuses on the introduction of non-enzymatic Browning reactions, mainly caramel reaction, Maillard reaction and vitamin C oxidation, which contribute to the unique flavor and color of food. The molecular transformation in food related to medicine is also discussed from the perspective of chemistry, such as the conversion of iodine in table salt within the body, health adverse effects of trans-fatty acid, and the alcohol metabolism. It is hoped to set up a close connection between chemistry teaching and real life in order to bridge the gap between food science, medicine and other fields.

Key words: Food, Caramel reaction, Maillard reaction, Vitamin C oxidation, Chemical reaction