carmelization
Fermentation
It adds color and caramelly flavor.
It is assumed that the color of the raw beans comes from polyphenolic compounds and anthocyanins, which during the fermentation process, due to various transformations, form polycondensation products, the so called phlobaphenes. These compounds contribute to the formation of the typical brown color of cocoa beans
The scientific name for the brown effect on food is Maillard reaction. It is a chemical reaction between amino acids and reducing sugars that gives browned foods their characteristic flavor and color.
myoglobin gives the muscles the reddish brown color
Human characteristics are such as like the color of the person's hair;therefore,the Philippines human characteristic is brown and black hair.
Fermentation
bananas
Fermentation
The color/flavor is orange.
Brown sugar and white sugar are both cane sugars. However, brown sugar has had molasses added to it, for a slightly different flavor.
No it's a phenotype because it says the physical characteristic if it was like Bb for example it would be the genotype. (I just made Bb up, that's not actually the genotype for brown hair color!)