Abstract
Nonenzymatic browning occurs readily in alcoholic beverages and degrades their color 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. In the present study ethanolic solutions of ascorbic acid and catechin were prepared to simulate the alcoholic beverages. Ascorbic acid degradation and browning in these model solutions were investigated. Glycerol solutions with the same water activity (A w) 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 A w is a major factor responsible for the difference in the browning rate among ascorbic acid-catechin solutions with different ethanol concentrations.
| Original language | English |
|---|---|
| Pages (from-to) | 7818-7824 |
| Number of pages | 7 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 59 |
| Issue number | 14 |
| DOIs | |
| Publication status | Published - 2011 Jul 27 |
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Keywords
- Ethanol
- alcoholic beverage
- ascorbic acid
- browning
- catechin
- water activity
ASJC Scopus subject areas
- Chemistry(all)
- Agricultural and Biological Sciences(all)
Cite this
Browning in ethanolic solutions of ascorbic acid and catechin. / Chuang, Pei Ting; Shen, Szu-Chuan; Wu, James Swi Bea.
In: Journal of Agricultural and Food Chemistry, Vol. 59, No. 14, 27.07.2011, p. 7818-7824.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Browning in ethanolic solutions of ascorbic acid and catechin
AU - Chuang, Pei Ting
AU - Shen, Szu-Chuan
AU - Wu, James Swi Bea
PY - 2011/7/27
Y1 - 2011/7/27
N2 - Nonenzymatic browning occurs readily in alcoholic beverages and degrades their color 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. In the present study ethanolic solutions of ascorbic acid and catechin were prepared to simulate the alcoholic beverages. Ascorbic acid degradation and browning in these model solutions were investigated. Glycerol solutions with the same water activity (A w) 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 A w is a major factor responsible for the difference in the browning rate among ascorbic acid-catechin solutions with different ethanol concentrations.
AB - Nonenzymatic browning occurs readily in alcoholic beverages and degrades their color 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. In the present study ethanolic solutions of ascorbic acid and catechin were prepared to simulate the alcoholic beverages. Ascorbic acid degradation and browning in these model solutions were investigated. Glycerol solutions with the same water activity (A w) 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 A w is a major factor responsible for the difference in the browning rate among ascorbic acid-catechin solutions with different ethanol concentrations.
KW - Ethanol
KW - alcoholic beverage
KW - ascorbic acid
KW - browning
KW - catechin
KW - water activity
UR - http://www.scopus.com/inward/record.url?scp=79960588644&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=79960588644&partnerID=8YFLogxK
U2 - 10.1021/jf200817e
DO - 10.1021/jf200817e
M3 - Article
C2 - 21668002
AN - SCOPUS:79960588644
VL - 59
SP - 7818
EP - 7824
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 14
ER -