To his surprise,the food industhj had the answer. Since 1912 chemists have known that in the heat of an oven sugars and amino acids foim tight chemical bonds -- a reaction that turns roasted turkey ,toast and coffee to a tasty golden brown.

• 令杰里惊奇的是，食品工业解决了这个难题：早在1912年，化学家们就已了解到在烤炉的高温中糖和氨基酸会形成紧密的化合健，这是一种化学反应，它会使烤鸡，吐司，咖啡变得焦黄、可口。