低温美拉德反应对玉米发酵酱粉风味特性的影响

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中图分类号：TS264.24 文献标志码：A 文章编号：1000-9973（2025）08-0007-09

DOI：10.3969/j.issn.1000-9973.2025.08.002

引文格式：，等.低温美拉德反应对玉米发酵酱粉风味特性的影响[J].中国调味品，2025，50（8）：7-15.ZHAOX，FANQL，YANGHZ，etal.Effctoflow-temperature Maillrd reactiononflavorcharacteristicsoffermentedcornsauce powder[J].China Condiment，2025，50（8）：7-15.

Abstract： In this paper，with grafting degree， browning degree and comprehensive sensory score as the main indexes，the low-temperature Maillard reaction conditions of fermented corn sauce powder are optimized，and free amino acids and volatile flavor substances in Maillard reaction products are analyzed. The results show that Maillard reaction products with higher grafting degree and comprehensive sensory score and lower browning degree are obtained when the glucose addition amount is 40.00% ， the reaction temperature is 70°C ，and the reaction time is 150min. ，The sensory evaluation results show that the umami，saltiness and thickness of fermented corn sauce powder are significantly enhanced after reaction，and the sourness of the product is effectively decreased.The free amino acid analysis shows that glutamic acid is the most important flavor amino acid in fermented corn sauce powder. Although Maillard reaction reduces the free amino acid content，the proportion of umami amino acids further increases. Headspace solid-phase microextraction-gas chromatography-mass spectrometry （HS-SPME-GC-MS） analysis shows that the content of volatile flavor substances， especially pyrazines， in Mailard reaction products significantly increases，which enriches the odor of fermented corn sauce powder. The results of this study have provided a new method for the flavor improvement of fermented corn sauce powder，and provided theoretical support for its application in food industry.

Key words： fermented corn sauce powder；Mailard reaction； flavor improvement； free amino acid；volatileflavor substances

玉米发酵酱粉是以玉米和食用盐为主要原料，经过专用菌种发酵、灭活、过滤、纯化、干燥工艺制成的具有增鲜、增香作用的发酵产品[1]。（剩余13306字）