Browning in ethanolic solutions of ascorbic acid and catechin

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

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)


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
Issue number14
Publication statusPublished - 2011 Jul 27


  • Ethanol
  • alcoholic beverage
  • ascorbic acid
  • browning
  • catechin
  • water activity

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences


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