Last year, we had a Christmas pudding that was two years old and it was superb, whereas a one-year-old pudding wasn鈥檛 nearly as tasty. I read that a supermarket won an award for its two-year-matured puddings. So, what happens over two years to bring out the flavour?
鈥� Christmas pudding matures as it ages because of the Maillard reaction, which takes place between sugars and amino acids. This generates rich, complex, caramelised flavours and colours.
The reaction occurs slowly at room temperature, but heat speeds it up 鈥� classic instances are browning onions or roasting meat.
Advertisement
Often the reaction produces desirable flavours, but in long-stored milk powder or fruit juices, for example, these 鈥渃ooked鈥� flavours imply a loss of quality.
Andrew Lea, Abingdon, Oxfordshire, UK
We pay 拢25 for every answer published in 快猫短视频. To answer this question 鈥� or ask a new one 鈥� email lastword@newscientist.com.
Questions should be scientific enquiries about everyday phenomena, and both questions and answers should be concise. We reserve the right to edit items for clarity and style. Please include a postal address, daytime telephone number and email address.
快猫短视频 retains total editorial control over the published content and reserves all rights to reuse question and answer material that has been submitted by readers in any medium or in any format.
You can also submit answers by post to: The Last Word, 快猫短视频, 25 Bedford Street, London WC2E 9ES.