Effects of high-intensity ultrasound and oil type on the Maillard reaction of d-glucose and glycine in oil-in-water systems

Food processing: ultrasound betters flavour off sugar and amino acid Ultrasound generates more flavour species in oil-in-water mixtures containing sugar and amino acid than heating, but meanwhile degrades oils. Weibiao Zhou at National University of Singapore and collaborators in China studied the effect of high-intensity ultrasonic processing on model food systems with sugar and amino acid in mixtures of water and different oils. The researchers found that high-intensity ultrasound can speed up the Maillard reaction, a chemical reaction that yields various flavour compounds from amino acids and reducing sugars, because it can induce a temporary condition of high temperature and high pressure and promote the mixing between water and oil. On the other hand, ultrasound is responsible for increased oxidation of unsaturated oils, leading to off-flavours and loss of nutrients. These results may help improve ultrasound-assisted food processing techniques