Chicken wings
Food Property | Type | Description |
---|---|---|
Flavor Profile | Umami | A savory taste that enhances the overall flavor of the chicken winglet. |
Salty | A salty taste that adds seasoning to the chicken winglet. | |
Nutritional Value | Macronutrients | Provides protein and fat as main macronutrients. |
Micronutrients | Contains vitamins and minerals essential for health. | |
Color | Maillard Reaction | The brown color on the surface of the chicken winglet due to the Maillard reaction during cooking. |
Aroma | Volatile Compounds | Releases aromatic compounds when cooked, adding to the overall sensory experience. |
Chemical Composition | Acidity/Alkalinity (pH) | The acidity or alkalinity level of the chicken winglet affects its taste and texture. |
Cooking Behavior | Heat Conductivity | The chicken winglet cooks evenly due to its heat conductivity properties. |
Water Retention | Retains moisture during cooking, resulting in juicy chicken winglet. | |
Oil Absorption | Absorbs oil during frying, enhancing flavor and texture. |
Food Pairing App - Version 1.2.0