title: Browning of model orange juice solution: factors affecting the formation of decomposition products.
abstract: A model solution of orange juice was prepared and stored. Factors affecting browning and formation of such decomposition products as 3-hydroxy-2-pyrone (3OH2P), 5-hydroxymethylfurfural (HMF), furfural, 5-hydroxymaltol, and 2-furoic acid were examined. Ascorbic acid (AsA) was essential for browning, which was stimulated by amino acids and citric acid, and repressed by chelators and radical scavengers (RS). 3OH2P was derived from AsA. Its formation was stimulated by sugars and repressed by citric acid, chelating agents, and RS. HMF was derived from fructose. Furfural was derived from AsA, and its formation was stimulated by sugars and chelating agents and repressed by RS. 5-hydroxymaltol and 2-furoic acid were derived from fructose and AsA respectively. We did not find any decomposition products showing the same formation pattern as the browning, but a furfural solution with added amino acids turned brown like the model orange juice solution. It might be an indicator for the browning of orange juice.
authors.affiliation: Department of Nutrition and Food Science, Ochanomizu University, Tokyo, Japan.
authors.forename: Yuki
authors.initials: Y
authors.lastname: Shinoda
authors.forename: Hajime
authors.initials: H
authors.lastname: Komura
authors.forename: Seiichi
authors.initials: S
authors.lastname: Homma
authors.forename: Masatsune
authors.initials: M
authors.lastname: Murata
mesh_terms: D000596:Amino Acids; D001628:Beverages / Q000592:standards*; D032084:Citrus sinensis / Q000378:metabolism*; D005519:Food Preservation; D005662:Furaldehyde; D015416:Maillard Reaction; D008956:Models, Chemical
chemical_list: D000596:Amino Acids; D005662:Furaldehyde