Maillard reaction was used to produce beef flavoring, and the effects of reaction conditions such as reaction time,temperature, etc. on the quality of beef flavoring were studied.

• 采用氨基酸、多肽(特别是含硫物)与还原糖进行美拉德反应制备牛肉香精,并对反应条件的各因素如反应时间、反应温度等进行了研究。