This study addresses the effect of high-intensity ultrasonic processing on four oil-in-water systems, using sunflower, peanut, olive and flaxseed oils, respectively, that contained an aqueous d-glucose and glycine Maillard reaction (MR) model system. The MR in the water phase was promoted as observed from higher depletion of reactants and higher amount of MR products (MRPs). A significantly higher amount of pyrazines was generated after ultrasonic processing, particularly in the sunflower and olive oil systems. These promotions were attributed to a well-mixing effect and a localised high temperature and pressure environment generated by the high-intensity ultrasound. However, upon 1 h of ultrasonic processing at 80 °C, a significant increase of oxidation was observed with high peroxide and p-anisidine values in the post-processed oils; meanwhile, the amount of unsaturated fatty acids decreased as well. As a result, some off-flavours were also detected in the post-processed oils, which affected the overall flavour profile of the MR systems.

这项研究探讨了高强度超声处理对四种水包油系统的影响，分别使用了含有d-葡萄糖和甘氨酸美拉德反应（MR）模型系统的葵花籽油，花生油，橄榄油和亚麻籽油。从更高的反应物消耗和更多的MR产物（MRP）可以看出，水相中的MR得到了促进。超声处理后，特别是在向日葵和橄榄油系统中，产生了明显更高的吡嗪。这些促进作用归因于高强度超声产生的良好混合效果和局部高温高压环境。但是，在80°C的超声波处理下经过1 h，高过氧化物和p会导致氧化显着增加。后处理油中的-茴香胺值；同时，不饱和脂肪酸的数量也减少了。结果，在后加工油中也检测到一些异味，这影响了MR系统的总体风味。