Why do some kebabs make you memorable?

This has a lot to do with aroma substances. Barbecue always gives off a strong and attractive fragrance, which comes from Maillard reaction. Maillard reaction is a non-enzymatic browning reaction widely distributed in food industry, which was proposed by French chemist L.C. Maillard in 19 12.

It refers to a series of complex reactions between reducing sugar (carbohydrate) in food and amino acid or protein at room temperature or when heated, forming brown-black macromolecular substances like melanoidin or melanoidin, and hundreds of intermediate molecules with different smells will be produced during the reaction process, which makes food have pleasant and delicious flavor and attractive color. Usually, the higher the temperature and the longer the heating time, the more aroma substances will be produced, and barbecue has such an advantage.

Of course, culturally speaking, it is related to our history that barbecue is delicious. The first way for human beings to end their eating habits is to eat barbecue food, which can be directly roasted when there is a fire source. Too convenient, barbecue has become the best choice for ancient humans.

So barbecue is delicious, but it is not suitable for eating more. It's best to eat some fresh vegetables and fruits when eating barbecue.