Effect of pH and heating time on volatile products of Maillard reaction

To study the effect of pH and heating time on volatile products of Maillard reaction,glucose-lysine model systems were employed.The results showed the pH of the systems played a crucial role on Maillard reaction,and effect of heating time on volatile products formed in Maillard reaction model systems was universal formula.It was expected to provide theory reference and technical support for optimization of processing technology of food.