Flavor factor: When grilling, mind your rubs and marinades

Grilling is a lot of outdoorsy fun, but the flavor of the food is the main reason people like to do it.

In a survey by the National Hearth, Patio and Barbecue Association, 81 percent of Americans surveyed said the pay-off of grilling is "more flavorful food."

They put flavor ahead of the other benefits, including easy cleanup and the fact it's less expensive than eating out, and healthy.

What makes grilled food taste so good? And how can you make it taste even better?

While taste occurs on the tongue, many other factors also influence "flavor" — sizzling sounds, the smoky aroma, the temperature of the food, and the texture when you bite in.

And that's before you start talking about rubs, marinades, mops and sauces.

When meat browns, something called the Maillard reaction occurs, said Sara J. Risch, a Baltimore flavor chemist with Science By Design. Risch did a seminar, "The Science of Grilling," at a national Food News Seminar in Orlando, Fla., in April.

Named for the French chemist who first described it, Maillard is a reaction between the amino acids, or proteins, and the natural sugars in food when subjected to intense heat. You end up with browned color pigments and a caramelized flavor.

The reaction depends on the cooking time and temperature, the surface moisture and how much acidity is in the food, because acids won't brown as readily, she said.

The amount of fat in the food also influences flavor. "Most flavors tend to be fat-soluble," Risch said. "It really is the fat that carries the flavor. A really lean piece of meat just doesn't carry as much flavor."

But you can add more zip with rubs, marinades and sauces. In fact, 65 percent of Americans told the barbecue association that they use a sauce, marinade or seasoning when grilling.

Marinating — soaking poultry, meat or fish in a mixture of seasonings, oil and acidic liquid like vinegar, citrus juice, wine or even yogurt — helps tenderize meat fibers and adds flavor, as well. As a bonus, marinades also combat the harmful carcinogens that form when meat, fish or poultry is grilled, according to the American Institute for Cancer Research.