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wok hei chemistry


Hi, I just read your site saying “The flavor is complex, and it is caused by a mixture of sooty compounds from the combustion of oil, caramelization of oxidized sugars, and Maillard reactions” — can you refer me to any resources or research with more detailed information about the chemistry of wok hei? Thank you!


Please read


Thanks — I’ve read that and spoken to the sources it refers to, but I’m still looking for more detail.


The wiki page is the main source of our reference.   You might want to talk to someone doing research on food chemistry.   Let us know if you find more in depth understanding on this subject.