美拉德反应对啤酒风味的影响研究进展  

Research progress on the effect of Maillard reaction on beer aroma

作　　者：尹瑞旸 刘霞 郭立芸 宋玉梅 王超 战吉宬[2] YIN Ruiyang;LIU Xia;GUO Liyun;SONG Yumei;WANG Chao;ZHAN Jicheng(Beijing Key Laboratory of Beer Brewing Technology Center,Beijing Yanjing Beer Co.,Ltd.,Beijing 101300,China;College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]燕京啤酒股份有限公司技术中心啤酒酿造技术北京重点实验室,北京101300 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国酿造》2023年第12期1-8,共8页China Brewing

基　　金：国家自然科学基金项目(U21A20269)。

摘　　要：美拉德反应产物的产生和降解贯穿啤酒生产整个过程,美拉德反应产生的风味物质是啤酒风味的重要组成部分,这些化合物的存在赋予了啤酒不同的风味特点。该文综述了具有风味特征的美拉德反应产物(包括含氮杂环、含氧杂环及醛类物质)对啤酒气味的影响、这些物质在啤酒加工过程中的动态变化,以及加工条件对这些物质生成的调控研究现状,旨在从美拉德反应入手,挖掘提升啤酒风味品质的新方法与新工艺。Formation and degradation of Maillard reaction products run throughout the whole process of beer brewing and storage.The aromatic substances produced by the Maillard reaction are important part of the beer flavor,and these substances give beer different aroma characteristics.In this paper,the effect of Maillard reaction products with aromatic characteristics(including nitrogenous heterocyclic compounds,oxygenated heterocyclic compounds and aldehydes) on the aroma of beer,the dynamic changes of these substances in the beer processing process,and the research status on the regulation of processing conditions on the formation of these substances were reviewed,aiming toexplore new methods and techniques to improve beer flavor quality from Maillard reaction.

关 键 词：啤酒 风味 美拉德反应 

分 类 号：TS262.5[轻工技术与工程—发酵工程]