That roasted, nutty aroma from grilled lamb? Chemistry, not luck! Research traces how 2,5-DMP forms during grilling, with glycine and glucose as key precursors. 🍴 Dig in👇 doi.org/10.26599/FSA... #SciOpen #TUP #FoodScience #Flavor #Chemistry #Meat @tsinghuauniversity.bsky.social