Advanced Culinary Chemistry — Sizzles For The Summer

6/30/2011ACS Webinars We will start momentarily at 2pm ETDownload slides: http://acswebinars.org/kirshenbaumContact ACS Webinars at acswebinars@acs.org1Have Questions?Use the Questions Box!Or tweet us using #acswebinarsDownload slides: http://acswebinars.org/kirshenbaumContact ACS Webinars at acswebinars@acs.org21

6/30/2011Help Shape the future of ACSWebinars!Join the ACS Webinars Audience Advisory Panel!Learn more:www.acswebinars.orgContact ACS Webinars at acswebinars@acs.org3Food Chemistry SeriesThe Chemistry of Cheese andWhy We Love ItMissed it live?www.acswebinars.org/FoodChemistryACS Webinars. On Demand.42

6/30/2011What is thesTraNGesTthing YOU’VE grilled?mouflon sheepostrichsharkarmadillocobra ribsown armstink bugskangaroooctopusbone marrowmoosewild goatsquirrelraccooncrocodileeelpigeondeer legbeaverchicken hearts5Food Chemistry SeriesAdvances & Innovations in WineChemistryCatch the next one live!www.acswebinars.org/FoodChemistry63

6/30/2011Upcoming ACS Webinars www.acswebinars.org/eventsThursday, July 7, 2011Chemistry & The Economy Mid-Year ReviewPaul Hodges of International eChemThursday, July 14, 2011Publishing Your Scientific Research: A Chat with theEditorsDr. Cynthia Burrows, Senior Editor with the Journal of Organic Chemistry, and Dr. George Schatz,Editor-in-Chief of the Journal of Physical Chemistry.Contact ACS Webinars at acswebinars@acs.org7ACS WEBINARS June 30, 2011Advanced Culinary Chemistry — Sizzles for the SummerKent Kirshenbaum,New York UniversitySara Risch,Popz Microwave PopcornDownload slides: http://acswebinars.org/kirshenbaumContact ACS Webinars at acswebinars@acs.org84

6/30/2011ACS Webinar – Advanced Culinary ChemistryThe Science of the GrillKent KirshenbaumDept. of ChemistryNew York University9Our objective105

6/30/2011Our focus11Chemistry:A source of culinary creativity FlavorTextureColorHeat & FuelHealthWeather - Indoor grillingScience education126

6/30/2011Flavor and Chemistry13Flavor and Chemistry Smoke flavors Maillard or browning reactions147

6/30/2011Smoke flavors Lignin pyrolysis products100s of compounds generated and identifiedLow temps: carbonylsHigher temps: phenols, isoeugenol, creosols,guaiacols, syringols Also: polycyclic aromatic hydrocarbons15Making liquid smoke168

6/30/2011The Maillard reaction Also known as “browning reaction”Discovered by Louis-Camille Maillard in 1910sFavored at high temp, low moisture, higher pHReaction between sugars and protein aminesDistinct from caramelizationForms brown colors and a variety of flavorcompounds17Insights on Flavor Try different wood smokes (apple, alder, etc.)Evaluate smoke condensationControl humidityAcidic marinades may deter browning reactionsDrippings flavor189

6/30/2011Texture & Chemistry19Texture & Chemistry Protein denaturation– collagen– actin & myosin– fish versus meat Time and temperature Marination2010

6/30/2011Insights on Texture “Low & Slow” to break down collagen Use indirect heat to avoid actin denaturation Marination and protein hydrolysis are slow21Meat color and Chemistry2211

6/30/2011Chemistry and Color Maillard reactions Meat pigments -- protein23Color change of meat pigmentDavid Arnold, Cooking Issues2412

6/30/2011The structure of myoglobinOxymyoglobin can be purified from meat tissue25Myoglobin and colorN.J. King, R. WhyteJ. Food Science, 2006, 71: R31 2613

6/30/2011MetmyoglobinFerric Fe3 OxymyoglobinFerrous Fe2 Microburger BiochemistryS. A. Bylkas & L.A. AndersonJ. Chem. Education, 1997, 74: 42627Myoglobin colorLeft: MetmyoglobinRight: Oxymyoglobin2814

6/30/2011Myoglobin denaturation29Heme Iron ligands and color3015

6/30/2011Carboxymyoglobin1 week old tuna steak,Left: incubated with CO gas1 week old sirloin313216

6/30/2011Nitrosohemochrome & “Smoke Ring”Nitrogen dioxide (NO2, leading to nitric acid and nitrosohemochrome);promoted by high nitrogen content in fuel; similar to curing with nitritesLittlecreekbarbcue.com33Winner of the BBQ Survey!CONGRATULATIONS! INSERT NAME Winner of Harold McGee’s Keys toGood Cooking: A Guide to Making theBest of Foods and Recipes3417

6/30/201135Insights on Color Color is an important but imperfect metric offreshness and doneness The color of meat and fish can be manipulated3618

6/30/2011Heat and FuelModernist Cuisine37Heat and Fuel Radiant heat drives the cooking processA grill with a shiny interior may helpPropane versus charcoalMaster the draftSmall changes in distance may not greatlymodify heat transfer3819

6/30/2011Insights on Heat and Fuel Control air flowPlace Al foil inside your grillFlip often, rest afterUse a large bed of coals39Health & Chemistry4020

6/30/2011Health and Chemistry Chemical– Heterocyclic Amines (HCAs)– Polycyclic Aromatic Hydrocarbons Microbial– Temperature– Time41Insights for Health Chemical– HCAs arise from both poultry and red meat– Avoid flare-ups, discard char– Marinades and mops– Veggies! Microbial– Thermometer– Marinate in red wine, oregano, oregano oil andgarlic**M. Friedman et al., J. Food Science72, M207-M213, Aug. 20074221

6/30/2011What if I can’t fire up my grill?43Insights for grill-less cooking Smoked saltPimenton de la veraLiquid smokeStove top smokerSmoker oven bags4422

6/30/2011Chemistry know-how at the grill FlavorTextureColorHeat & FuelHealthIndoor “grilling”45Trust your butcher(or find a butcher you can trust)Consult your pitmaster!4623

6/30/2011Science Education SpectroscopyRedox ChemistryOrganic ChemistryThermodynamicspH dependence of reactionsProtein structure and protein foldingPhysiology47Chemistry & Cuisine More delicious food and new recipes Healthier dietary habits Enabling science outreach and education4824

6/30/2011Resources Bylkas & Andersson “Microburger Biochemistry: Extractionand Spectral Characterization of Myoglobin from Hamburger“J. of Chemical Education, 1997, Vol. 74, 426. King & Whyte “Does It Look Cooked? A Review of Factors thatInfluence Cooked Meat Color“ J. of Food Science, 2006, Vol.71, R31. Modernist Cuisine, Nathan Myhrvold et al. On Food and Cooking, Harold McGee Cooking for Geeks, Jeff Potter experimentalcuisine.com http://seas.harvard.edu/cooking49Acknowledgements Anne McBride & the Experimental Cuisine Collective National Science Foundation Pino and Pino Prime Meats5025

6/30/2011Q&A SessionAdvanced Culinary Chemistry — Sizzles for the SummerKent Kirshenbaum,New York UniversitySara Risch,Popz Microwave PopcornDownload slides: http://acswebinars.org/kirshenbaumContact ACS Webinars at acswebinars@acs.org51Stay Connected ACS Network (search for group acswebinars)LinkedIn (search group for k.com/AmericanChemicalSocietyContact ACS Webinars at acswebinars@acs.org5226

6/30/2011Food Chemistry SeriesAdvances & Innovations in WineChemistryCatch the next one live!www.acswebinars.org/FoodChemistry53Upcoming ACS Webinars www.acswebinars.org/eventsThursday, July 7, 2011Chemistry & The Economy Mid-Year ReviewPaul Hodges of International eChemThursday, July 14, 2011Publishing Your Scientific Research: A Chat with theEditorsDr. Cynthia Burrows, Senior Editor with the Journal of Organic Chemistry, and Dr. George Schatz,Editor-in-Chief of the Journal of Physical Chemistry.Contact ACS Webinars at acswebinars@acs.org5427

6/30/2011Help Shape the future of ACSWebinars!Join the ACS Webinars Audience Advisory Panel!Learn more:www.acswebinars.orgContact ACS Webinars at acswebinars@acs.org55ACS Webinars ACS Webinars does not endorse anyproducts or services. The viewsexpressed in this presentation are thoseof the presenter and do not necessarilyreflect the views or policies of theAmerican Chemical Society.Contact ACS Webinars at acswebinars@acs.org5628

Jun 30, 2011 · 6/30/2011 2 Help Shape the future of ACS Webinars! Join the ACS Webinars Audience Advisory Panel! Learn more: www.acswebinars.org Contact ACS Webinars at acswebina