This study deals with the production of natural fish flavouring using ultrasound-assisted heating process. The effect of ultrasound pretreatment at different amplitudes (0, 15, 30, and 45%) on the Maillard reaction rate, antioxidant activities, flavour profile, and sensory characteristics of fish flavouring was investigated. Results showed that sonication markedly accelerated the Maillard reaction rate, as evidenced by the modification of peptide structure, a decrease in pH value, free amino acid content coupled with a rise in browning intensity. Also, ultrasound pretreatment significantly enhanced the antioxidant activities of fish flavouring (p ≤ 0.05). Moreover, sonication increased the type and content of aroma compounds significantly. Sensory analysis revealed that ultrasound pretreatment increased the fish-like and toasty aroma as well as umami and mouthfulness attributes coupled with the reduction of the bitter taste of the fish flavouring. This result was consistent with the GC-MS, electronic nose, cluster, and Partial Least Squares Regression analysis (PLSR), which clearly showed that ultrasound pretreatment enhanced the fish-like aroma, which was associated with the increase in aldehydes, ketones, alcohols, thiophenes pyrazine, and furans content. Thus, it could be concluded that ultrasound pretreatment, coupled with the thermal process, could be a promising process for the production of natural fish flavouring with higher antioxidant activities.

这项研究涉及使用超声辅助加热过程生产天然鱼调味料。研究了超声预处理在不同幅度（0、15、30和45％）下对美拉德反应速率，抗氧化活性，风味特征和鱼调味感官特性的影响。结果表明，超声处理显着加快了美拉德反应速度，这通过肽结构的修饰，pH值的降低，游离氨基酸的含量以及褐变强度的提高得以证明。此外，超声预处理显着增强了鱼调味料的抗氧化活性（p≤0.05）。此外，超声处理显着增加了香气化合物的类型和含量。感官分析表明，超声预处理增加了鱼样和烤面包的香气以及鲜味和饱满感，并降低了鱼腥味的苦味。该结果与GC-MS，电子鼻，簇和偏最小二乘回归分析（PLSR）一致，该分析清楚地表明，超声预处理增强了鱼样香气，这与醛，酮，醇的增加有关，噻吩吡嗪和呋喃含量。因此，可以得出结论，超声预处理与热过程相结合，可能是生产具有较高抗氧化活性的天然鱼调味料的有前途的过程。该结果与GC-MS，电子鼻，簇和偏最小二乘回归分析（PLSR）一致，该分析清楚地表明，超声预处理增强了鱼样香气，这与醛，酮，醇的增加有关，噻吩吡嗪和呋喃含量。因此，可以得出结论，超声波预处理与热过程相结合，可能是生产具有较高抗氧化活性的天然鱼调味料的有前途的过程。该结果与GC-MS，电子鼻，簇和偏最小二乘回归分析（PLSR）一致，该分析清楚地表明，超声预处理增强了鱼样香气，这与醛，酮，醇的增加有关，噻吩吡嗪和呋喃含量。因此，可以得出结论，超声波预处理与热过程相结合，可能是生产具有较高抗氧化活性的天然鱼调味料的有前途的过程。