美拉德熱反應條件對大豆酶解液風味物質形成的影響

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中圖分類號：TS225.13 文獻標志碼：A 文章編號：1000-9973（2025）08-0038-07

DOI：10.3969/j.issn.1000-9973.2025.08.006

引文格式：，等.美拉德熱反應條件對大豆酶解液風味物質形成的影響[J].中國調味品，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

美拉德熱反應是以氨基、羰基化合物為主要前體物質的一系列復雜反應，是賦予加工食品風味的關鍵反應之一[1]。（剩余13889字）