Browning of model orange juice solution and changes in the components

Abstract

Model solution of orange juice was prepared and its browning during storage was examined. The solution gradually turned brown. AsA most contributed to the browning. Arg and Pro promoted the browning. 3-Hydroxy-2-pyrone (3OH2P), hydroxymethylfurfural (HMF), furfural, 5-hydroxymaltol and 2-furoic acid were identified as decomposed products. When 3OH2P was stored, the solution turned slightly brown. Furfural solution added with amino acids turned yellow.