陈心雨^1，2，3，刘 念^{1，2，3，4}，彭 奎^1，2，3，代 爽^5，7，王超凯^{1，2，3，4}，常少健^1，2，3，李 觅^{1，2，3，4}，敖 灵^5，6，张顺波^5，6，张 磊^{1，2，3，4*}，曾 珊^5，6*

（1.四川省食品发酵工业研究设计院有限公司，成都611130；2.刘念酿酒师技能大师工作室，成都611130；3.中国轻工业酿酒工程及应用重点实验室，成都611130；4.酿酒科学与技术四川省重点实验室，宜宾644000；5.四川省固态酿造技术创新中心，泸州646000；6.泸州老窖股份有限公司，泸州646000；7.四川建兴园区运营管理有限公司，泸州646000）

摘要：美拉德反应作为高温大曲风味物质生成的重要途径，其反应底物结构特性显著影响风味物质的组成。该研究以高温大曲生产工艺条件为背景，通过顶空固相微萃取-气相色谱-质谱联用技术，系统研究了5种糖（阿拉伯糖、果糖、木糖、麦芽糖、葡萄糖）与混合氨基酸（半胱氨酸、甲硫氨酸、色氨酸、组氨酸）模拟美拉德反应体系的风味物质生成规律。结果表明，不同糖的美拉德反应体系的挥发性成分种类无明显差异，但相对含量及风味特征因糖结构不同而出现差异。单糖体系以木香味、硫磺味和柑橘味为主，二糖体系则突出甜味和可可味；含硫化合物是关键风味贡献物质，其高气味活性值对风味特征的形成起决定性作用。此外，糖结构差异导致五碳糖体系更易生成有机硫化合物，二糖体系则倾向于产生酮类和有机杂环化合物。该研究为高温大曲美拉德反应的风味定向调控提供了理论依据，同时为合成酱香型白酒风味前体物质奠定了理论基础。

关键词：美拉德反应；高温大曲；糖结构；混合氨基酸；风味物质

中图分类号：TS201.21 文献标识码：A 文章编号：1674-506X（2025）04-0016-0008

Study on Flavor Compounds in Maillard Simulated Reaction Systems of Different Sugars and Mixed Amino Acids

CHEN Xinyu^1，2，3，LIU Nian^{1，2，3，4}，PENG Kui^1，2，3，DAI Shuang^5，7，WANG Chaokai^{1，2，3，4}，CHANG Shaojian^1，2，3，LI Mi^{1，2，3，4}，AO Ling^5，6，ZHANG Shunbo^5，6，ZHANG Lei^{1，2，3，4*}，ZENG Shan^5，6

（1.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China；

2.Liu Nian’s Master Studio of Oenological Skills，Chengdu 611130，China；

3.Key Laboratory of Brewing Engineering and Application of China National Light Industry Council，Chengdu 611130，China；

4.Liquor-making Science and Technology Key Laboratory of Sichuan Province，Yibin 644000，China；

5.Solid-state Brewing Technology Innovation Center of Sichuan，Luzhou 646000，China；

6.Luzhou Laojiao Co.，Ltd.，Luzhou 646000，China；

7.Sichuan Jianxing Park Operation Management Co.，Ltd.，Luzhou 646000，China）

Abstract: The Maillard reaction as an important pathway for the generation of flavor substances in high-temperature Daqu， its structural characteristics of the reaction substrate has a significant impact on the composition of flavor substances. This study used high- temperature Daqu production process conditions as background， through headspace solid- phase microextraction-gas chromatography- mass spectrometry technology，systematically investigated the generation rules of flavor substances in the Maillard reaction system simulated by 5 types of sugars （arabinose， fructose， xylose， maltose， and glucose） and mixed amino acids （cysteine，methionine，tryptophan，and histidine） . The results showed that there was no significant difference in the types of volatile component in the Maillard reaction systems of different sugars， but the relative contents and flavor characteristics varied due to the different sugar structures. The monosaccharide system was mainly characterized by woody， sulfur and citrus flavors， while the disaccharide system was highlighted with sweetness and cocoa flavors. Sulfur-containing compounds were key flavor contributing substances，and their high odor activity values played a decisive role in the formation of flavor characteristics. Furthermore，the structural differences of sugars lead to the fact that the pentose system is more prone to generating organic sulfur compounds， while the disaccharide system tends to produce ketones and organic heterocyclic compounds. This study provides a theoretical basis for the flavor directional regulation of the Maillard reaction in high-temperature Daqu and lays a theoretical foundation for the synthesis of flavor precursor substances in jiang-flavor Baijiu.

Keywords: Maillard reaction；high-temperature Daqu；sugar structure；mixed amino acids；flavor substances

doi: 10.3969/j.issn.1674-506X.2025.04-003