Abstract
The effects of ascorbic, malic, galacturonic, citric and glutamic acids on nonenzymatic heat-induced browning were studied with special reference to formation of HMF and degradation of reducing sugars occurring in tomato (fructose and glucose). Galacturonic acid was found to slow down browning reactions, which allows the behaviour of tomato products prepared by the hot-break technique to be differentiated from that of cold-break products with regard to nonenzymatic browning.
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