糖-酵母抽提物美拉德反应产物理化性质及感官风味特性研究

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DOI：10.3969/j.issn.1000-9973.2026.01.008

中图分类号：TS202.3 文献标志码：A 文章编号：1000-9973（2026）01-0058-07

Study on Physicochemical Properties and Sensory Flavor Characteristics of Maillard Reaction Products of Sugar-Yeast Extracts

DONG Rui，WU Tong，YU Pei-lu， ZHAO Zhi-feng （College of Biomass Science and Engineering，Sichuan University，Chengdu 61oo65，China）

Abstract：Both sugar and yeast extracts are common ingredients in compound seasonings， and Maillard reaction that occurs during the processing of these two ingredients is an important basis for endowing the products with flavor and color. In this study，the generation process of Maillard reaction products of four types of sugar and yeast extracts is studied. The physicochemical and flavor characteristics of the products are characterized by measuring their pH values，browning degrees，chroma parameters， sensory profile and aroma substances. The results show that after reacting under the aqueous conditions at 100°C for 3h ，the Maillard reaction between xylose and yeast extracts proceeds at the fastest rate and reaches the deepest extent. The pH value of the product decreases from 5.55 to 5.25;the redness in the Lab color system increases from 1.04 to 1.23；the browning degree index A294nm increases from 0.350 to 0.868，and A420nm increases from O.467 to 1.O27；51 kinds of aroma substances are detected by SPME-GC-MS，among which，the content of aldehydes，hydrocarbons and alcohols is relatively high; the sense presents a combination of caramelized sweetness，floral and fruity aroma，and baked bread aroma，which is relatively harmonious and pleasant. Glucose and maltose are the next，and sucrose is the least. The research results can provide a theoretical basis for the formula and process design of compound seasonings，especially for the compounding ratio of different sugar and yeast extracts and the reaction time.

Key words：browning degree；xylose；compound seasoning；color；flavor

蔗糖、木糖、葡萄糖、麦芽糖是复合调味品中最常见的4种糖类物质，其中蔗糖是由一分子葡萄糖和一分子果糖构成的非还原性二糖，多从甘蔗或甜菜中提取；木糖主要来自半纤维素，是一种戊醛还原糖，甜度约为蔗糖的 40% ；葡萄糖是乙醛还原糖，广泛存在于各种植物组织、蜂蜜等中，甜度约是蔗糖的 70% ；麦芽糖是由两个葡萄糖分子通过 α-1，4⋅ -糖苷键构成的还原性双糖，主要来自淀粉水解，甜度约为蔗糖的40%[1-5]。（剩余9678字）