| 1. | Maillard reaction is one of the main sources of dish flavors in cooking process
在烹饪过程中，美拉德反应是菜肴风味产生的主要来源之一。 |
| 2. | By maillard reaction we mean the reaction taking place between amine - group compounds and carboxides
摘要美拉德反应是指氨基化合物和羰基化合物之间发生的反应。 |
| 3. | The variety and high content of pyrazine compounds in maotai - flavor liquor are regarded as the products of maillard reaction so far
摘要迄今为止，普遍认为酱香型白酒中种类众多、含量很高的吡嗪类化合物是通过美拉德反应途径产生的。 |
| 4. | The analysis results of the reducing sugar and hmf content in bread crumb with different storage time showed that the browning of bread crumb was caused by maillard reaction
通过对不同贮存时间面包瓤中还原糖含量和羟甲基糠醛( hmf )含量的测定，表明面包褐变主要是由美拉德反应引起。 |
| 5. | And the effects of storage temperature and glucose addition on browning of bread were investigated , and it was further confirmed that the main browning reason of bread crumb was maillard reaction
同时研究了贮存温度、葡萄糖添加量对面包褐变的影响，进一步验证了美拉德反应是面包褐变的主要原因。 |
| 6. | However , related data show that besides maillard reaction , the microbial metabolic pathway , the protein and amino acids healing processes can also produce pyrazine compounds
但据有关资料表明，除了“美拉德反应途径”外还有“微生物代谢产物途径、蛋白质加热分解途径和氨基酸类的加热分解途径”也可以产生吡嗪类化合物。 |
| 7. | Water activity ( aw ) water is produced during maillard reaction , thus the reaction occurs less readily in foods with a high aw values while , at low aw , the mobility of reactants is limited , despite their presence at increased concentrations
在生产加工中，亚硫酸氢钠可以抑制褐变，水果熏硫处理，不仅能抑制酶褐变，还能延缓美拉德反应。 |
| 8. | So taking proper measures to control the degree of maillard reaction , that is , improving the cooking methods of cooking materials , can not only heighten dish flavors , but also lower the amount of poisonous substances as much as possible
因此，采取适当措施，即从烹饪原料的烹调方式入手，控制美拉德反应程度，从而既能增强菜肴风味，又能使有害物质尽可能降低。 |
| 9. | The biochemical reaction in liquor - making mainly included the degradation of macromolecular substances such as the degradation of amylum and protein , the biochemical changes of micromolecular substances such as glycolysis of glucose ( emp approach ) and reconvertion of pyruvic acid , and the formation of flavoring substances such as the production of higher organic alcohol , maillard reaction , and the formation of aromatic compounds
白酒酿造过程中的生物化学反应主要包括：大分子物质的降解，如淀粉的降解和蛋白质的降解；小分子物质的变化，如葡萄糖的酵解（ emp途径）和丙酮酸的再转化；香味物质的生成，如高级有机醇生成、美拉德反应和芳香族化合物的形成。 |
