美拉德热反应条件对大豆酶解液风味物质形成的影响

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中图分类号：TS225.13 文献标志码：A 文章编号：1000-9973（2025）08-0038-07

DOI：10.3969/j.issn.1000-9973.2025.08.006

引文格式：，等.美拉德热反应条件对大豆酶解液风味物质形成的影响[J].中国调味品，2025，50（8））：38-44.CAO ZY，RUAN QF，TANJ，etal.Effectof Mailard thermal reaction conditions on formationofflavor substancesofsoybeanenzymatichydrolysate[J].China Condiment，2025，50（8）：38-44.

Abstract：Maillard thermal reaction is an important reaction of food flavor generation. In this test，the volatile flavor substances of aroma-enhanced soybean oil produced from soybean enzymatic hydrolysate are analyzed，and the key flavor compounds are identified as aldehydes，ketones，heterocycles and sulfurcontaining compounds. At the same time，the effects of Maillard thermal reaction pH，reaction temperature and other conditions on the content of amino acids and key volatile substances are studied.The generation mechanism of key volatile substances is explored through Pearson corelation analysis，cluster analysis and other methods. It is found that the increase of Maillard thermal reaction temperature promotes the increase in the content of key volatile substances，while the increase of pH has a more subtle effect on the regulation of flavor substances. Except for pyrazine compounds，which show an overall upward trend，aldehydes and sulfur-containing compounds all show diferent upward or downward trends. The effect of amino acids in enzymatic hydrolysate on flavor substances is related to the generation mechanism of flavor substances，and has a significant efect on isobutyraldehyde， 3-methylbutanal， pyrazines and sulfurcontaining compounds. In this study，the formation mechanism of flavor substances in Maillard thermal reaction is further revealed，which can provide a theoretical basis for the aroma enhancement of food.

Key Words： soybean enzymatic hydrolysate； flavor; amino acid； Maillard thermal reaction； aroma-enhanced soybean oil

美拉德热反应是以氨基、羰基化合物为主要前体物质的一系列复杂反应，是赋予加工食品风味的关键反应之一[1]。（剩余13889字）