Browning in ethanolic solutions of ascorbic acid and catechin

Pei Ting Chuang, Szu-Chuan Shen, James Swi Bea Wu

Research output: Contribution to journalArticle

3 Citations (Scopus)

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 languageEnglish
Pages (from-to)7818-7824
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume59
Issue number14
DOIs
Publication statusPublished - 2011 Jul 27

Fingerprint

Catechin
catechin
Ascorbic Acid
ascorbic acid
Alcoholic Beverages
alcoholic beverages
Degradation
degradation
Ethanol
ethanol
Fruit juices
pyrones
Maillard reaction
fruit juices
Fruits
water activity
Glycerol
raw materials
glycerol
phenolic compounds

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 journalArticle

Chuang, Pei Ting ; Shen, Szu-Chuan ; Wu, James Swi Bea. / Browning in ethanolic solutions of ascorbic acid and catechin. In: Journal of Agricultural and Food Chemistry. 2011 ; Vol. 59, No. 14. pp. 7818-7824.
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