title: Effects of high-intensity ultrasound on Maillard reaction in a model system of d-xylose and l-lysine.
abstract: This study compared the effects of high-intensity ultrasound on Maillard reaction (MR) with those of thermally produced MR using a model system of d-xylose and l-lysine. The ultrasonic MR process had higher depletion rates of reactants and higher generation rates of intermediate MR products (MRPs) and melanoidins under relatively low processing temperatures (55 and 60°C). However, the rates were lower for ultrasonic MR than thermal MR when the processing temperature increased to 65, 70 and 75°C. Overall, ultrasonic MR had relatively low activation energy (Ea) compared to thermal MR (e.g. 55.59 vs. 80.42kJmol-1for d-xylose depletion). Moreover, ultrasonic MR could produce at least one N-containing pyrazine (3-ethyl-2,5-dimethylpyrazine), one N-containing amine (butyl amine) and one O-containing volatile compound (maltol) that were absent from thermal MR. The difference in flavour generation might be a result of the extremely high, albeit momentary, temperature and pressure condition produced by high-intensity ultrasound.
authors: Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors: Hang
authors: H
authors: Yu
authors: Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors: Yi-Xin
authors: YX
authors: Seow
authors: Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
authors: Peter K C
authors: PK
authors: Ong
authors: Food Science & Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu 215123, People's Republic of China. Electronic address: chmzwb@nus.edu.sg.
authors: Weibiao
authors: W
authors: Zhou
mesh_terms: D007700:Kinetics; D008239:Lysine / Q000737:chemistry*; D015416:Maillard Reaction; D008956:Models, Chemical; D011719:Pyrazines / Q000737:chemistry; D013696:Temperature; D000069453:Ultrasonic Waves; D014994:Xylose / Q000737:chemistry*
chemical_list: D011719:Pyrazines; D014994:Xylose; D008239:Lysine
keywords: Continuous ultrasonic tank reactor; Flavour compounds; High-intensity ultrasound; Kinetic model; Maillard reaction