Effects of pressure on the glucose-ammonium sulphite caramel solutions

► Pressure inhibit the browning of glucose-ammonium sulphite caramel solutions. ► Pressure could promote the condensation reaction between SO32-/ammonium and glucose. ► Pressure increases dissociative SO32- content and limits N-glucosamine formation. ► Pressure leads to a retardation of the degradation of the ARP.