Why does cooked food generally taste better than raw food?

Question

Aren’t we just supplying heat to the food? What causes the drastic difference in taste?

In: Chemistry

Answer 1

The Maillard ‘reaction’ is actually a whole series of chemical reactions that are crucial to creating the characteristic flavours and brown colour of roasted coffee and many other foods – including chocolate, toast, and grilled steak. The reactions are named after Louis Camille Maillard, a French doctor who first described them in 1910.

Reducing Sugars and Amino Acids.