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So why does the food taste good then? And why do non-Maillard reactions also taste/smell appreciably well?
Why does fresh baked bread taste so good?
Some Maillard reduced products do not smell well, while others do? Why?
Surely that’s what the title of the topic is about? To say heated food which tastes good tastes good (substitute smell for taste) is a tautology.
Instead a better headline would be, why does food brown or smell different when heated?