This paper introduces how some food ingredients, carbohydrate, protein, fat and so on affected microwave food flavor, and how to improve microwave food flavor with Millard reaction.

• 介绍了碳水化合物、蛋白质、脂肪等食物组分对微波食品风味的影响,同时提出如何利用美拉德反应增强微波食品的风味。