摘要
美拉德反应(Millard reaction,MR)是一种普遍存在于发酵食品中的反应。美拉德反应可以改变发酵食品的风味、色泽、提高其营养价值。酱油作为烹饪中必不可缺的调味品,其色泽红润,酱香浓郁,富含多种挥发性成分,包括醇类、醛类、酸类、酯类、酚类和呋喃类化合物等。酱油在发酵过程中极易受原料、温度、pH等因素的影响发生美拉德反应,从而对酱油的风味产生影响。如何利用美拉德反应调控酱油的香气成分提高其感官品质是酱油发酵过程中的重要问题。本文对酱油的关键风味物质、美拉德反应对发酵酱油品质的影响以及如何对美拉德反应进行调控,使其朝着有利的方向发展进行综述,并介绍了美拉德反应过程中可能产生的有害物质,以期对酱油的品质保证提供一定参考。
Millard reaction(MR)is a kind of reaction commonly found in fermented foods.The Millard reaction can change the flavor,color and improve the nutritional value of fermented foods.As an indispensable condiment in cooking,soy sauce is red in color,rich in sauce flavor,and rich in a variety of volatile components,including alcohols,aldehydes,acids,esters,phenols and furan compounds.Soy sauce is highly susceptible to the influence of raw materials,temperature,pH and other factors in the fermentation process of the Millard reaction,which has an impact on the flavor of soy sauce.How to regulate the aroma components of soy sauce to improve its sensory quality by using the Millard reaction is an important issue in the fermentation process of soy sauce.In this paper,we reviewed the key flavor substances of soy sauce,the influence of the Millard reaction on the quality of fermented soy sauce and how to regulate the Millard reaction to make it develop in a favorable direction,and introduced the harmful substances that might be produced during the Millard reaction,in order to provide some reference for the quality assurance of soy sauce.
作者
王培培
曹庸
符姜燕
刘占
WANG Peipei;CAO Yong;FU Jiangyan;LIU Zhan(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,College of Food Science,South China Agriculture University,Guangzhou 510642;Guangdong Meiweixian Flavoring Foods Co.,Ltd.,Zhongshan 528437)
出处
《中国食品添加剂》
CAS
北大核心
2023年第6期337-345,共9页
China Food Additives
基金
中山市第八批引进创新创业科研团队项目(CXTD2020006)。
关键词
酱油
美拉德反应
香气
发酵
soy sauce
millard reaction
aroma
fermentation
