ST Alpha - "I remember Alton Brown covering this on one of his shows. Essentially, aromatic compounds keep reacting during refrigeration. -- (edited)" (Reading a Post)

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In response to "why do spices seem to get stronger when you refrigerate then reheat food? -- nm" by Truman

I remember Alton Brown covering this on one of his shows. Essentially, aromatic compounds keep reacting during refrigeration. -- (edited)

Posted by ReluctantCynic at Home (aka ReluctantCynic) Nov 22 '17, 09:49

The ingredients that add flavor to food -- onions, garlic, spices, herbs, etc. -- are rich in aromatic compounds. The aromas hit both your tongue and nose, so you get an additional "hit" of flavor from the aromatic compounds.

These chemicals also continue mixing, interacting, and reacting with each other and all the other parts of the food that they run into. So, while your enchiladas are sitting there in the fridge overnight, the spiciness keeps building up because the aromatic compounds from the spices keep reacting and producing more unique combinations and flavors.

Re-heating just speeds up the process.

This is also why stews, lasagna, and other foods really do taste better as leftovers.

Responses:

You explained it better than I would have. -- nm - znufrii Nov 22, 09:54
thank the boards for RC and his intricate knowledge of all things random. -- nm - Truman Nov 22, 09:53 1
- Well, thank you! - ReluctantCynic at Home Nov 22, 09:56
This is the most interesting post on ST all day. - nm - JaxSean Nov 22, 09:51

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I remember Alton Brown covering this on one of his shows. Essentially, aromatic compounds keep reacting during refrigeration. -- (edited)

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