| Browning in ethanolic solutions of ascorbic acid and catechin. | |
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MedLine Citation:
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PMID: 21668002 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Nonenzymatic browning occurs readily in alcoholic beverages and downgrades their colour quality. Ascorbic acid degradation in the presence of phenolic compounds is a major browning pathway in alcoholic beverages with fruit or fruit juice as the raw material or an ingredient. The present study prepared ethanolic solutions of ascorbic acid and catechin to simulate the alcoholic beverages. Ascorbic acid degradation and browning in these model solutions was investigated. Glycerol solutions with the same water activity (Aw) values as those of the ethanolic model solutions were used as controls in the evaluation of browning rate. Results showed that the aerobic degradation of ascorbic acid dominates over the anaerobic one in ethanolic solutions, that the browning rate decreases as the ethanol concentration increases, that the compound 3-hydroxy-2-pyrone may not be a good indicator of browning in ethanolic ascorbic acid-catechin solutions, and that Aw is a major factor responsible for the difference in the browning rate among ascorbic acid-catechin solutions with different ethanol concentrations. |
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Authors:
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Pei-Ting Chuang; Szu-Chuan Shen; James Swi-Bea Wu |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-6-13 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2011 Jun |
Date Detail:
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Created Date: 2011-6-14 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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