👉 Grill research, particularly in the context of food science and culinary innovation, focuses on understanding how different cooking methods, especially grilling, affect the nutritional content, flavor, and texture of foods. Studies often explore the impact of high heat, charring, and the formation of compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which can form when meat is cooked at high temperatures. Researchers investigate techniques to minimize these harmful effects, such as using indirect grilling, marinating, or adjusting cooking times and temperatures. Additionally, grill research examines the sensory attributes of grilled foods, including aroma, taste, and mouthfeel, aiming to optimize grilling practices for both health and culinary enjoyment. This interdisciplinary field combines principles from food chemistry, nutrition, and sensory science to advance grilling techniques that enhance food quality while ensuring safety.
