Water activity (aw) Water is produced during Maillard reaction, thus the reaction occurs less readily in foods with a high aw values while, at low aw, the mobility of reactants is limited, despite their presence at increased concentrations.

• 在生产加工中，亚硫酸氢钠可以抑制褐变，水果熏硫处理，不仅能抑制酶褐变，还能延缓美拉德反应。