Comparison of Maillard reaction effect of honey,xylose and glucose with Lamb

A hybrid combination experimental design of two factors and different levels was used,including two types of sugar( honey,xylose and glucose),and the reaction temperature( 92 ℃ and 121 ℃). The effect of the sugar type and the reaction temperature on the Maillard reaction was studied.The color of test reaction products,the absorbance of Maillard reaction products and organoleptic score was measured. The results showed that the sugar type and reaction temperature had significant impact to lamb Maillard reaction. By comparative analysis between the experimental group,xylose at 121 ℃ had the best flavor and color products in the six combinations,product odour and sheepy odor of xylose at 92 ℃ groups and glucose at 121 ℃ had no significant differences( p > 0.05),product sheepy odor and color of glucose at 121 ℃,glucose at 92 ℃ and honey at 121 ℃ had no significant difference( p > 0.05),the flavor and color of honey in 92 ℃ was the worst. Conclusion: at the same temperature,odour and color of Maillard reaction products added xylose was better than glucose,glucose better than honey; the same kind of sugar,the Maillard reaction temperature was higher,the better the odour and color of the final product.