Abstract
Synthetic model systems of concentrated lemon juice (50%) were prepared with different contents of some compounds (Ascorbic acid ,Reducing Sugar , Amino acids) that may play an important role in brown pigments ( Melanoidins )formation. Samples were stored at 25 and 35ْ c for 12 weeks .Results showed that the main brown pigments formation pathway in this highly acidic synthetic model system (pH >2.5) was ascorbic acid degradation rather than reducing sugar acid decomposition and strecker decomposition of amino acid.
Highlights
Synthetic model systems of concentrated lemon juice (50%) were prepared with different contents of some compounds (Ascorbic acid,Reducing Sugar, Amino acids) that may play an important role in brown pigments ( Melanoidins )formation
An improved method to determine nonenzymatic browning in citrus juices.J.Agric.Fd.Chem.,37(6):127-131
Summary
Synthetic model systems of concentrated lemon juice (50%) were prepared with different contents of some compounds (Ascorbic acid ,Reducing Sugar , Amino acids) that may play an important role in brown pigments ( Melanoidins )formation.
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