This research elucidated the reason of flavor deficiency during the thermal degradation of glutamic acid (Glu)-galactose (Gal) Amadori rearrangement product (GG-ARP) and the solution. The flavor formation from GG-ARP during the thermal degradation was investigated. Compared to the volatile compounds in Glu-Gal Maillard reaction products (GG-MRP), pyrazines in the volatile compounds derived from GG-ARP were restrained. The disadvantage in evolution asynchrony and content sufficiency of α-dicarbonyl compounds and Glu in the GG-ARP model limited the pyrazines formation. With the addition of Gal, the asynchronous effect was further exacerbated, and the furans in the GG-ARP-Gal model (956.81 μg/L, 120 °C, 60 min) were more significantly dominant among the volatile flavor compounds than in the GG-ARP model (454.98 μg/L, 120 °C, 60 min), while the pyrazines were still missing. Whereas, the extra-added Glu in the GG-ARP model could offset the deficiency of amino acids growth after α-dicarbonyl formation and promote the formation of pyrazines (74.47 μg/L, 120 °C, 60 min). Meanwhile, the formation of diketones (92.96 μg/L, 120 °C, 60 min) was promoted. The addition of Glu enhanced both milk-like and baking flavor of the GG-ARP system simultaneously. Formulated GG-ARP-Glu mixture was proposed to promisingly achieve the controlled formation of process flavors for baked foods with both desirable milk-like and baking scent.

本研究阐明了谷氨酸（Glu）-半乳糖（Gal）Amadori重排产物（GG-ARP）热降解过程中风味不足的原因及解决方法。研究了热降解过程中 GG-ARP 的风味形成。与 Glu-Gal Maillard 反应产物 (GG-MRP) 中的挥发性化合物相比，GG-ARP 衍生的挥发性化合物中的吡嗪受到抑制。α进化不同步性和内容充分性的劣势GG-ARP模型中的-二羰基化合物和Glu限制了吡嗪的形成。随着 Gal 的加入，异步效应进一步加剧，GG-ARP-Gal 模型中的呋喃（956.81 μg/L，120 °C，60 min）在挥发性风味化合物中的优势明显高于 GG -ARP 模型（454.98 μg/L，120 °C，60 分钟），而吡嗪仍然缺失。而 GG-ARP 模型中额外添加的 Glu 可以抵消α后氨基酸生长的不足-二羰基形成并促进吡嗪的形成（74.47 μg/L，120 °C，60 min）。同时，促进了二酮的形成（92.96 μg/L，120 °C，60 min）。Glu的添加同时增强了GG-ARP系统的牛奶风味和烘焙风味。提出了配制的 GG-ARP-Glu 混合物，以有希望地实现烘焙食品加工风味的可控形成，同时具有理想的牛奶味和烘焙香味。