Beer is chemically complex. Many different molecules are responsible for its wide variety of tastes and colors. Some of the least studied are those produced as a result of the Maillard reaction. Famous in kitchens worldwide, this reaction is responsible for the browning of meats and bread that occurs at high temperatures, when amino acids and sugars chemically combine.
The presence of a molecule that strongly enhances the flavor of other molecules may explain why garlic powder is such a commonly used ingredient in cooked foods.