Browning of Model Orange Juice Solution : Factors Affecting the Formation of Decomposition Products
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概要
- 論文の詳細を見る
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.
- 社団法人 日本農芸化学会の論文
- 2005-11-23
著者
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Murata Michiyo
Kacho Jr. College
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Murata M
Nara University Of Education
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Murata Michiyo
Nara University Of Education
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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Murata Masakazu
Marine Biochemistry Division National Research Institute Of Fisheries Science
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HOMMA Seiichi
Department of Nutrition and Food Science, Ochanomizu University
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Shinoda Y
Department Of Nutrition And Food Science Ochanomizu University
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SHINODA Yuki
Department of Nutrition and Food Science, Ochanomizu University
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KOMURA Hajime
Institute for Fundamental Research, Suntory Ltd.
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Komura Hajime
Institute For Fundamental Research Suntory Ltd.
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Homma S
Department Of Nutrition And Food Science Ochanomizu University
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Homma Seiichi
Department Of Nutrition & Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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HOMMA Seiichi
Department of Bioscience, Tokyo University of Agriculture
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