Why New Year's Eve Dinner Tastes Better Than Ever

Author: Wang Xiaohui Reviewer: Not specified Curator: Not specified Production/Organizational Information: Beijing Science Center

The Year of the Horse has arrived, and the festive atmosphere is strong. The Beijing Science Center has launched a new series of columns titled "Decoding the Taste of the New Year." From the journeys of Spring Festival travel to the smoke of the cooking stove, from the meals on the dining table to the customs at our fingertips, we will use the key of science to interpret the interesting codes hidden within festive life. Let us decode the New Year together and sense the warmth and wonder of the world around us.

Review Expert: Wang Xiaohui Associate Senior Engineer in the Field of Food Science

When preparing the New Year's Eve dinner, as soon as the hot oil pan gets started and the fried food is added, the aroma quickly fills the entire kitchen. In contrast, the boiled vegetables nearby rarely have such "highlight moments." Although the same ingredients are used, why does frying always smell more delicious?

High temperatures can destroy molecular structures.

In fresh food ingredients, the vast majority of volatile aromatic substances are trapped within intact cellular structures or lipid environments. Because the boiling point of water is only 100°C, the heat during boiling is relatively limited, making it difficult to thoroughly break down cell walls and membranes within a short period. As a result, the aromas can only be released gradually through slow diffusion, leading to a generally mild flavor profile.

When the oil temperature rises above 150°C, a noticeable change occurs. The high temperature causes the moisture inside the ingredients to rapidly vaporize and expand, generating strong pressure within the cells. This, combined with the thermal expansion effect, can quickly damage the cellular structure, resulting in the concentrated release of aromatic compounds such as esters and aldehydes that were previously "locked in."

At the same time, high temperatures can cause moisture on the surface of food to evaporate rapidly, reducing the diluting and obstructive effects of water on flavor molecules. As a result, the aromas become concentrated, making it easier for them to enter the air and directly stimulate the sense of smell, leading to a more intense and layered flavor experience.

The Maillard reaction occurs when the surface temperature of food rises to about 140°C or higher. At this point, reducing sugars such as glucose and fructose that are distributed on the surface of the food react with amino acids in proteins. Under high-temperature conditions, they continuously dehydrate and reorganize, forming a series of new compounds.

This process can roughly be divided into three stages: First, carbohydrates combine with amino acids to produce intermediate compounds. Subsequently, these intermediates decompose and rearrange under high temperatures, generating small molecules such as aldehydes and ketones that have distinct aromatic characteristics. Finally, some of the products further polymerize, forming darker-colored melanins.

It is these changes that gradually give the food's surface a golden or even dark brown hue, while also releasing a complex and rich aroma.

Unlike simple water evaporation, the Maillard reaction does not merely "release aromas"; instead, it directly creates new flavor molecules. It transforms the initially bland "raw taste" into the familiar roasted and toasty notes, being one of the core reasons for the enticing aroma of fried foods.

It is best not to indulge excessively in fried foods.

Fried foods, while creating enticing flavors through their unique physical and chemical reactions, also pose potential health risks that cannot be overlooked.

High Calorie and Metabolic Burden: During the frying process, food absorbs a significant amount of oil, leading to a sharp increase in energy density. Long-term excessive intake can easily result in exceeding calorie limits, increasing the risk of metabolic diseases such as obesity and diabetes.

Nutrient Loss and Fat Degradation: High temperatures can destroy some heat-sensitive nutrients in food. Meanwhile, fats are prone to oxidation and hydrolysis at elevated temperatures, resulting in compounds that are detrimental to health.

Generation of potential carcinogens: When frying at excessively high temperatures or for extended periods, especially with protein-rich ingredients, harmful chemical substances such as heterocyclic amines that carry cancer risks may be produced.

Although fried foods are aromatic and appealing in taste, consuming them in large quantities or over a long period can have negative effects on health. For this reason, fried foods are better suited as a treat for festivals or occasional enjoyment rather than being a primary choice in daily meals.