Development of Flavored Syrup Products Using the Maillard Reaction of Amino Acids and Reducing Sugars
Flavor syrup is very important to improve the taste of drinks,the adjustment of its flavor usually depends on the preparation of food flavor,through the Maillard reaction,it can also give the syrup a natural rich aroma.To explore the flavor characteristics of 17 amino acids,2 amino acid hydrochloride and 4 reducing sugars after Maillard reaction,optimize the reaction conditions and select the most suitable combination of amino acids and reducing sugars for the development of flavor syrup.The results showed that among the amino acids and reducing sugars provided,the combination of arginine and xylose,phenylalanine and xylose,and alanine and xylose/fructose were particularly effective in enhancing flavor,which were suitable for the development of lemon flavor syrup,rose flavor syrup and complex fruit flavor syrup,respectively.
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