肖婷,王静,黄学均,贺强,付彩霞,徐宁

• 1:湖北工业大学工业发酵省部共建协同创新中心
• 2:咸宁市公共检验检测中心
• 3:湖北土老憨调味食品股份有限公司

摘要(Abstract)：

酱油是一种深受大众喜爱的传统调味品，色美味鲜的酱油是消费者的首要选择。在酱油酿造中美拉德反应是改善酱油品质的重要反应，其能赋予酱油良好的色泽和风味，还能为酱油的营养作出贡献，但其中的伴生危害物却是对人体健康不利的。文章通过综述美拉德反应产物对酿造酱油色泽和风味的影响，揭示了美拉德反应对感官和风味的影响机制及美拉德反应伴生危害物对酱油产生的危害，以期为酿造酱油的工艺改善提供参考。

关键词(KeyWords)： 酿造酱油;美拉德反应;色泽;风味;危害

Abstract:

Keywords:

基金项目(Foundation): 湖北省技术创新专项(重大项目)(2021BBA073)

作者(Author): 肖婷,王静,黄学均,贺强,付彩霞,徐宁

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