What makes smoky, charred barbecue taste so good? The chemistry of cooking over an open flame

Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.

By: Kristine Nolin, University of Richmond, The Conversation

Outlets: The Conversation

Published: May 23, 2026

Words: 1,113

Last Updated: 2 months ago

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By Kristine Nolin, University of Richmond

The mere thought of barbecue’s smoky scents and intoxicating flavors is enough to get most mouths watering. Summer is here, and that means it is barbecue season for many people in the U.S.

I am a chemist who studies compounds found in nature, and I am also a lover of food – including barbecue. Cooking on a grill may seem simple, but there is a lot of chemistry that …

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