| 美拉德反应产物对芝麻香典型风格形成的影响 |
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| 引用本文： | 高传强.美拉德反应产物对芝麻香典型风格形成的影响[J].酿酒科技,2010(1):53-56. |
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| 作者姓名： | 高传强 |
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| 作者单位： | 江苏泰州梅兰春酒厂有限公司,江苏,泰州,225300 |
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| 摘 要： | 论述了美拉德反应的机理及美拉德反应的影响因素，提出了芝麻香型白酒典型风格是由3-甲硫基丙醇等为特征成分的含硫化合物与美拉德反应产物的复合体；美拉德反应对芝麻香型典型风格的影响。讨论了美拉德反应对指导芝麻香型白酒生产与科研工作建议。
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| 关 键 词： | 芝麻香型白酒 美拉德反应 典型风格 |
Effects of Maillard Reaction Products on the Formation of Typical Styles of Sesame-flavor Liquor |
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| GAO Chuan-qiang.Effects of Maillard Reaction Products on the Formation of Typical Styles of Sesame-flavor Liquor[J].Liquor-making Science & Technology,2010(1):53-56. |
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| Authors: | GAO Chuan-qiang |
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| Affiliation: | Taizhou Meilanchun Distillery Co.Ltd./a>;Taizhou/a>;Jiangsu 225300/a>;China |
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| Abstract: | The mechanism and the influencing factors of maillard reaction were introduced. It was put forward that the complex of sulfur-containing compounds such as 3-methylthio propanol and maillard reaction products finally formed the typical styles of sesame-flavor liquor. In addition, the effects of maillard reaction on the typcical styles of sesame-flavor liquor were investigated and the guidance of maillard reaction in the production of sesame-flavor liquor was discussed. (Tran. by YUE Yang) |
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| Keywords: | sesame-flavor liquor maillard reaction typical styles |
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