Advances in Maillard reaction products on color, flavor and biological activity of specialty malt

Abstract

At present, industrial beer is becoming increasingly saturated, craft beer has become the favorite of more and more consumers. Specialty malt have a more dramatic impact on the flavor and color of the beer. The quality of specialty malt was significantly related to the Maillard reaction products (MRPs), which play a pivotal role in the beer production and storage. The shelf life of beer depends on the antioxidant properties of the MRPs, which have a significant impact on the color, flavor and biological activity of specialty malt. Although the reactions between proteins and carbohydrates have been extensively studied, the effects of MRPs on the color, flavor, and biological activity of specialty malt have not been fully elucidated. The types and content of MRPs in the specialty malt, which can be used to estimate the contribution of MRPs from malts to beer, were summarized in this review. Then, its potential biological activity in antibacterial, antioxidant properties and intestinal microbial regulation were evaluated, with some negative effects of MRPs of specialty malt were further discussed. In addition, the research needs are also prospected and it provides a future direction for the production of high-quality specialty malt with hazardous by-products reduced and directed beneficial products accumulating.

Funding

Innovative Research Group Project of the National Natural Science Foundation of China,(31871785); Project 211,(111-2-06)