早在1912年,法国有位名叫美拉德的化学家作了个试验:将甘氨酸和葡萄糖混合溶液加热,发现溶液的颜色逐渐变成深褐色,最后形成类黑色素。美拉德当时没有搞清是怎么回事。3O多年后,通过其他科学家的继续研究,发现美拉德反应竟跟食品香味的形成有关——食物在加热过程中,蛋白质和糖的含量显著减少,而产生出许多原来食物中没有的挥发性物质。比如咖啡经过焙炒,香味倍增。构成香味的 As early as 1912, a chemist in the United States, called Maillard, conducted a test. Heated the mixture of glycine and glucose and found that the color of the solution gradually turned dark brown to form melanin. Maillard did not figure out what happened. More than 30 years later, with continued research by other scientists, it was discovered that the Maillard reaction was actually associated with the formation of food aroma - a significant decrease in protein and sugar content during heating of the food resulting in many volatiles not present in the original food substance. Such as roasted coffee, double the flavor. Fragrance