Bread
Toasting bread creates Maillard browning. This complex savory/browned flavors + aromas. Maillard creates hundreds of new flavor molecules. This happens when amino acids + sugars + heat react.
- nutty (toast, bread crust)
- roasted (coffee, nuts)
- savory/umami-like (meat crust, soy sauce notes)
- slightly bitter / caramelized edges