Soy sauce is a traditional seasoning that is deeply loved by the public.Soy sauce with beautiful color and delicious taste is the primary choice for consumers.In the brewing of soy sauce,Maillard reaction is an important reaction to improve the quality of soy sauce.It can give soy sauce good color and flavor,and also contribute to the nutrition of soy sauce.However,the associated hazards are adverse to human health.In this paper,the effects of Maillard reaction products on the color and flavor of soy sauce are reviewed,the influencing mechanism of Maillard reaction on the sense and flavor and the harm of Maillard reaction associated hazards to soy sauce are revealed,in order to provide references for the improvement of the process of brewed soy sauce.
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