What reactions require oxygen to impart flavour? For most cooking, I like to keep the lid on the pot as much as possible, except if the technique requires otherwise (e.g. reducing a sauce). From what I can tell, most flavour comes from Mailliard reactions, which do not require oxygen.
Are there any reactions in food which require the presence of oxygen (i.e., lid off)? Of so, with what ingredients, flavours and/or techniques are these reactions associated?
Oxygen will oxidize food, and oxidized food is a sign of degradation (brown bananas, brown apple ...)
The only thing that comes to mind with oxygen, is its use in wine making.
&quot;In some wines, oxidation is used to create an effect or to ensure that the wine conforms to a particular style. In others, it’s a misstep that leads to a spoiled bottle. And yet oxidation, in which juice comes into contact with oxygen, is an unavoidable part of the winemaking process.&quot;