New developments on ultrasound-assisted processing and flavor detection of spices: A review

Abstract Spices are widely used to add unique flavors to food; such uniqueness may, however, suffer significant loss during processing, which is in many cases needed to preserve or transform spices into food ingredients. Here, the effects of ultrasound-assisted drying, extraction and microencapsulation on flavor of spices along with selected progresses made on ultrasonic detection of the flavor are reviewed. Flavors of some spices, e.g., laurel, onion and peppermint, dried with the aid of ultrasound are noted to be better than those of shade-dried, infrared, microwave and hot-air dried products. Ultrasound-assisted extraction can be effectively used to extract essential oils or oleoresins from spices. Compared with selected extraction methods, the variety of flavor substances obtained via ultrasound-assisted extraction is richer and their concentrations are also higher, making the flavors of the extracts stronger. Ultrasound-assisted microencapsulation has noted to increase the compound embedding and loading ratios, resulting in better maintenance of flavor over a longer period of time. Ultrasound has finally proved to be an efficient, green, economical and sensitive flavor detection technology for spices.