Browning and decomposed products of model orange juice.
Identifieur interne : 002926 ( Main/Exploration ); précédent : 002925; suivant : 002927Browning and decomposed products of model orange juice.
Auteurs : Yuki Shinoda [Japon] ; Masatsune Murata ; Seiichi Homma ; Hajime KomuraSource :
- Bioscience, biotechnology, and biochemistry [ 0916-8451 ] ; 2004.
English descriptors
- KwdEn :
- Amino Acids (analysis), Amino Acids (metabolism), Ascorbic Acid (analysis), Ascorbic Acid (metabolism), Beverages, Carbohydrate Metabolism, Carbohydrates (analysis), Citric Acid (analysis), Citric Acid (metabolism), Citrus sinensis (chemistry), Citrus sinensis (metabolism), Copper (chemistry), Ethanol (chemistry), Food Preservation, Furans (analysis), Iron (chemistry), Maillard Reaction (drug effects), Molecular Structure, Pentetic Acid (chemistry), Pyrones (analysis).
- MESH :
- chemical , analysis : Amino Acids, Ascorbic Acid, Carbohydrates, Citric Acid, Furans, Pyrones.
- chemical , chemistry : Copper, Ethanol, Iron, Pentetic Acid.
- chemical , metabolism : Amino Acids, Ascorbic Acid, Citric Acid.
- chemistry : Citrus sinensis.
- drug effects : Maillard Reaction.
- metabolism : Citrus sinensis.
- Beverages, Carbohydrate Metabolism, Food Preservation, Molecular Structure.
Abstract
A model solution of orange juice containing sugars, ascorbic acid, and citric acid was prepared and its browning during storage was examined. The solution gradually turned brown. Ascorbic acid (AsA) most contributed to the browning. Citric acid and such amino acids as Arg and Pro promoted the browning. DTPA, a strong chelator, inhibited the browning. 3-Hydroxy-2-pyrone (3OH2P), 5-hydroxymethylfurfural (HMF), furfural, 5-hydroxymaltol, and 2-furoic acid were identified as decomposed products in the stored solution. When 3OH2P was stored, the solution turned slightly brown. Furfural solution added with amino acids turned yellow. 3OH2P showed a positive relation with the browning of retail orange juice during storage.
PubMed: 15056883
Affiliations:
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Le document en format XML
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first="Hajime" last="Komura">Hajime Komura</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2004">2004</date><idno type="RBID">pubmed:15056883</idno><idno type="pmid">15056883</idno><idno type="wicri:Area/PubMed/Corpus">000D96</idno><idno type="wicri:Area/PubMed/Curation">000D96</idno><idno type="wicri:Area/PubMed/Checkpoint">000D96</idno><idno type="wicri:Area/Ncbi/Merge">000275</idno><idno type="wicri:Area/Ncbi/Curation">000275</idno><idno type="wicri:Area/Ncbi/Checkpoint">000275</idno><idno type="wicri:doubleKey">0916-8451:2004:Shinoda Y:browning:and:decomposed</idno><idno type="wicri:Area/Main/Merge">002A63</idno><idno type="wicri:Area/Main/Curation">002926</idno><idno type="wicri:Area/Main/Exploration">002926</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Browning and decomposed products of model orange juice.</title><author><name sortKey="Shinoda, Yuki" sort="Shinoda, Yuki" uniqKey="Shinoda Y" first="Yuki" last="Shinoda">Yuki Shinoda</name><affiliation wicri:level="3"><nlm:affiliation>Department of Nutrition and Food Science, Ochanomizu University, Tokyo, Japan.</nlm:affiliation><country xml:lang="fr">Japon</country><wicri:regionArea>Department of Nutrition and Food Science, Ochanomizu University, Tokyo</wicri:regionArea><placeName><settlement type="city">Tokyo</settlement></placeName></affiliation></author><author><name sortKey="Murata, Masatsune" sort="Murata, Masatsune" uniqKey="Murata M" first="Masatsune" last="Murata">Masatsune Murata</name></author><author><name sortKey="Homma, Seiichi" sort="Homma, Seiichi" uniqKey="Homma S" first="Seiichi" last="Homma">Seiichi Homma</name></author><author><name sortKey="Komura, Hajime" sort="Komura, Hajime" uniqKey="Komura H" first="Hajime" last="Komura">Hajime Komura</name></author></analytic><series><title level="j">Bioscience, biotechnology, and biochemistry</title><idno type="ISSN">0916-8451</idno><imprint><date when="2004" type="published">2004</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Amino Acids (analysis)</term><term>Amino Acids (metabolism)</term><term>Ascorbic Acid (analysis)</term><term>Ascorbic Acid (metabolism)</term><term>Beverages</term><term>Carbohydrate Metabolism</term><term>Carbohydrates (analysis)</term><term>Citric Acid (analysis)</term><term>Citric Acid (metabolism)</term><term>Citrus sinensis (chemistry)</term><term>Citrus sinensis (metabolism)</term><term>Copper (chemistry)</term><term>Ethanol (chemistry)</term><term>Food Preservation</term><term>Furans (analysis)</term><term>Iron (chemistry)</term><term>Maillard Reaction (drug effects)</term><term>Molecular Structure</term><term>Pentetic Acid (chemistry)</term><term>Pyrones (analysis)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Amino Acids</term><term>Ascorbic Acid</term><term>Carbohydrates</term><term>Citric Acid</term><term>Furans</term><term>Pyrones</term></keywords><keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Copper</term><term>Ethanol</term><term>Iron</term><term>Pentetic Acid</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Amino Acids</term><term>Ascorbic Acid</term><term>Citric Acid</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" qualifier="drug effects" xml:lang="en"><term>Maillard Reaction</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Citrus sinensis</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Beverages</term><term>Carbohydrate Metabolism</term><term>Food Preservation</term><term>Molecular Structure</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">A model solution of orange juice containing sugars, ascorbic acid, and citric acid was prepared and its browning during storage was examined. The solution gradually turned brown. Ascorbic acid (AsA) most contributed to the browning. Citric acid and such amino acids as Arg and Pro promoted the browning. DTPA, a strong chelator, inhibited the browning. 3-Hydroxy-2-pyrone (3OH2P), 5-hydroxymethylfurfural (HMF), furfural, 5-hydroxymaltol, and 2-furoic acid were identified as decomposed products in the stored solution. When 3OH2P was stored, the solution turned slightly brown. Furfural solution added with amino acids turned yellow. 3OH2P showed a positive relation with the browning of retail orange juice during storage.</div></front></TEI><affiliations><list><country><li>Japon</li></country><settlement><li>Tokyo</li></settlement></list><tree><noCountry><name sortKey="Homma, Seiichi" sort="Homma, Seiichi" uniqKey="Homma S" first="Seiichi" last="Homma">Seiichi Homma</name><name sortKey="Komura, Hajime" sort="Komura, Hajime" uniqKey="Komura H" first="Hajime" last="Komura">Hajime Komura</name><name sortKey="Murata, Masatsune" sort="Murata, Masatsune" uniqKey="Murata M" first="Masatsune" last="Murata">Masatsune Murata</name></noCountry><country name="Japon"><noRegion><name sortKey="Shinoda, Yuki" sort="Shinoda, Yuki" uniqKey="Shinoda Y" first="Yuki" last="Shinoda">Yuki Shinoda</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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