| Browning of model orange juice solution: factors affecting the formation of decomposition products. | |
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MedLine Citation:
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PMID: 16306695 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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Yuki Shinoda; Hajime Komura; Seiichi Homma; Masatsune Murata |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Bioscience, biotechnology, and biochemistry Volume: 69 ISSN: 0916-8451 ISO Abbreviation: Biosci. Biotechnol. Biochem. Publication Date: 2005 Nov |
Date Detail:
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Created Date: 2005-11-24 Completed Date: 2006-02-14 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9205717 Medline TA: Biosci Biotechnol Biochem Country: Japan |
Other Details:
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Languages: eng Pagination: 2129-37 Citation Subset: IM |
Affiliation:
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Department of Nutrition and Food Science, Ochanomizu University, Tokyo, Japan. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Amino Acids Beverages / standards* Citrus sinensis / metabolism* Food Preservation Furaldehyde Maillard Reaction* Models, Chemical |
| Chemical | |
Reg. No./Substance:
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0/Amino Acids; 98-01-1/Furaldehyde |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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