Browning in ethanolic solutions of ascorbic acid and catechin

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

研究成果: 雜誌貢獻文章

4 引文 斯高帕斯(Scopus)

摘要

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.

原文英語
頁(從 - 到)7818-7824
頁數7
期刊Journal of Agricultural and Food Chemistry
59
發行號14
DOIs
出版狀態已發佈 - 2011 七月 27

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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