What's happening is called the Maillard reaction.

正在發生的事情被稱為Maillard反應。

As sugars and amino acids come together and reduce.

由於糖類和氨基酸聚集在一起並減少。

A sort of caramelization process takes place, turning the outside of your food a darker color.

一種焦糖化的過程發生了，使你的食物外面變成更深的顏色。

Of course, this can be achieved in an oven or on a stove.

當然，這可以在烤箱或爐子上實現。

But what makes the wood fire different is it creates a distinctive aroma.

但木火的不同之處在於它創造了一種獨特的香味。

The aroma responsible for the deliciousness of meat cooked over a live wood burning fire is glycol, which, together with other compounds, can smell almost bacon.

負責用活柴火煮的肉的美味的香氣是乙二醇，它與其他化合物一起，幾乎可以聞到燻肉的味道。

E the smell of wood combined with the fat and sugar is breaking down, and meat smells well intense and that woody bacon like aroma is often perceived by diners as depth of flavor.

E木頭的氣味加上脂肪和糖的分解，肉的氣味好濃烈，那種木質培根般的香氣往往被食客認為是味道的深度。