Maillard reaction means that when baked, fried and cooked under high temperature conditions (generally above 120 °C), the carbohydrates in the food react with the protein to release some aroma substances and change the color of the food.
Maillard reacts to a general non-enzymatic browning phenomenon and applies it to food flavor production applications. There are many foreign studies and few domestic research applications. This technology is very good in meat flavors and tobacco flavors. application. The resulting essence has the realistic effect of natural meat flavor and has an unmatched effect of the blending technique. The application of Maillard reaction technology in the field of fragrance breaks the scope of traditional flavor blending and production process. It is a brand-new application technology of flavor and fragrance production, which is worthy of research and promotion, especially in the seasoning industry.