The Maillard reaction is a liquor-based flavor-increasing technology pioneered by liquor expert Zhuang Mingyang. His arguments have promoted the study of liquor from the lower levels of esters, acids, alcohols and other chromatographic framework components to higher levels of trace ingredients. The Maillard reaction is a non-enzymatic browning widely existing in the food industry, also known as carbonyl ammonia reaction, which is the decomposition reaction of amino acids and reducing sugars and reducing sugars. Its influence on liquor is to produce the aroma that people need. It is a cross reaction of a series of reactions such as condensation, decomposition, decarboxylation, deamination and dehydrogenation. The Maillard reaction product is not only a trace substance of aroma and taste, but also a precursor to other aroma substances. It is rich in sulfur-containing aromas and plays an important role in the aroma components. Any substance that can release hydrogen sulfide can become a precursor to the sulfur-containing aroma. During the brewing process of Chinese liquor, especially during the production of Luzhou-flavor liquor, there is a small amount of hydrogen sulfide, which may be converted into alkyl mercaptan, thioether, etc. The content of these substances is high and can be odorless and smelly, but traces When added in small quantities, the aroma can be increased, making the aroma more intense, more prominent or further transformed into sulfur-containing heterocyclic aroma substances.
Maillard reaction is divided into enzyme-catalyzed and non-enzymatic catalysis. Among them, the acid enzyme that Bacillus thermophilus metabolizes in Daqu and the extracellular acidic protease secreted by Bacillus subtilis are all good catalysts. Non-enzymatic catalysts include metal ions, vitamins, and the like.