摘要
美拉德反应是产生一系列香味物质的重要反应,是一个集缩合、分解、脱羧、脱氨、脱氢等一系列反应的交叉反应。美拉德反应产物的种类和含量,以酱香型白酒为最,次之是兼香和浓香,清香型白酒种类少,含量低。就同一香型而言,其种类尤其含量的差异,则形成了自身的个性和风格。美拉德反应产物不仅是酒体香和味的微量物质,同时也是其他香味物质的前驱物质。含硫香味物质在香味成分中占重要地位,凡是能释放出硫化氢的物质都可以成为含硫香味物质的前体。中国白酒在酿造过程中尤其是浓香型白酒生产过程中,有少量硫化氢存在,它可能转化为烷基硫醇、硫醚等,这些物质含量高可呈杂味和异臭,但痕迹微量时可增强香味,使香气更浓郁、更突出或进一步转化为含硫的杂环香味物质。(丹妮)
Maillard reaction is a cross-reaction including condensation, decomposition, decarboxylation, dehydrogenation etc. and it is considered as an important reaction producing a series of flavoring substances. The species and contents of reaction products of maillard reaction arranged in decreasing sequence as follows: Maotai-flavor liquor, then Luzhou-flavor liquor and Mixed-flavor liquor, and Fen-flavor liquor the last. Even for liquor of the same flavor type, the differences in reaction product species and especially in their contents would result in different liquor styles. The reaction products of maillard reaction are not only trace substances of liquor body flavor but also the predecessor of other flavoring substances. Sulfur-containing flavoring substances play important roles in flavoring substances and substances releasing hydrogen sulfide could become the predecessor of sulfur-containing flavoring substances. During liquor production especially Luzhou-flavor liquor production, the existed small amount of hydrogen sulfide would be transformed into alkyl hydrosulfide and sulfur ether. High contents of these substances would produce off-flavor and odor. However, a small amount of these substances could strengthen liquor flavor, make liquor mellow or further be transformed into sulfur-containing heterocycle flavoring substances. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第5期34-38,共5页
Liquor-Making Science & Technology
关键词
专家论坛
白酒风味
美拉德反应
香味
experts forum
liquor flavour
maillard reaction
flavour and odor
