FLAVOUR GENERATION THROUGH HIGH-INTENSITY ULTRASOUND-ASSISTED MAILLARD REACTION

Abstract

Maillard reaction (MR) is a non-enzymatic browning reaction between amino acids and reducing sugars, which generates a number of coloured and flavour compounds as final MR products (MRPs). High-intensity ultrasound (HIU) is able to generate a high, albeit momentary, temperature and pressure environment, which is favoured by MR. Kinetic study on HIU-assisted MR model systems elucidated that the intermediate stages of MR, including the generation of 1-deoxyglucosone and 3-deoxyglucosone, were significantly promoted by HIU; therefore, the generation of flavour compounds as final MRPs was promoted simultaneously. The isomerization of D-glucose to fructose as a competitive reaction against MR was suppressed after introducing HIU. Studies on oil-in-water MR model systems indicated combined effects of HIU and oils on MR model systems. Lipid oxidation was significantly promoted after introducing HIU, and its products involved into MR as intermediate MRPs. As a result, the generation of flavours was significantly promoted in water phase.