M - maillard 中文 - EN166

maillard n.梅勒德〔姓氏〕。

maillot
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 白酒釀造過程中的生物化學反應主要包括：大分子物質的降解，如淀粉的降解和蛋白質的降解；小分子物質的變化，如葡萄糖的酵解（ emp途徑）和丙酮酸的再轉化；香味物質的生成，如高級有機醇生成、美拉德反應和芳香族化合物的形成。
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，采取適當措施，即從烹飪原料的烹調方式入手，控制美拉德反應程度，從而既能增強菜肴風味，又能使有害物質盡可能降低。
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 在生產加工中，亞硫酸氫鈉可以抑制褐變，水果熏硫處理，不僅能抑制酶褐變，還能延緩美拉德反應。
However , related data show that besides maillard reaction , the microbial metabolic pathway , the protein and amino acids healing processes can also produce pyrazine compounds 但據有關資料表明，除了“美拉德反應途徑”外還有“微生物代謝產物途徑、蛋白質加熱分解途徑和氨基酸類的加熱分解途徑”也可以產生吡嗪類化合物。
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 同時研究了貯存溫度、葡萄糖添加量對面包褐變的影響，進一步驗證了美拉德反應是面包褐變的主要原因。
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 通過對不同貯存時間面包瓤中還原糖含量和羥甲基糠醛( hmf )含量的測定，表明面包褐變主要是由美拉德反應引起。
The variety and high content of pyrazine compounds in maotai - flavor liquor are regarded as the products of maillard reaction so far 摘要迄今為止，普遍認為醬香型白酒中種類眾多、含量很高的吡嗪類化合物是通過美拉德反應途徑產生的。
By maillard reaction we mean the reaction taking place between amine - group compounds and carboxides 摘要美拉德反應是指氨基化合物和羰基化合物之間發生的反應。
Maillard reaction is one of the main sources of dish flavors in cooking process 在烹飪過程中，美拉德反應是菜肴風味產生的主要來源之一。