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Enzymes are biological catalysts, most of them are proteins. Enzymes could increase the rate of biochemical reactions efficiently in very mild conditions. Enzymolysis aroma-enhancing technology could release the bond aromatic precursors or hydrolyze the macromolecular which has no aroma to volatile aromatic compounds.
The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned food its desirable flavor. Breads, popcorn, coffee roasting and many other foods undergo this reaction.In the process, hundreds of different flavor compounds are created. Heat processed food by adding different kinds of amino acids and reducing sugars could form distinctive and abundant flavor compounds during the Maillard reaction.
