A study on the mechanism of browning in mei liqueur using model solutions

Browning mechanisms of mei liqueur were studied using model solutions containing 28% ethanol in 0.1 M citrate solution (pH 3.0). Catechin alone was stable in the model solution but degraded rapidly to form hydroxymethyl furfural (HMF) in incubation with fructose at 70 °C. The rate of increase in the...

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Bibliographic Details
Published in:Food research international 2003, Vol.36 (6), p.579-585
Main Authors: Liu, Shih-Chuan, Chang, Hung-Min, Wu, James Swi-Bea
Format: Article
Language:English
Subjects:
Biological and medical sciences
Brandies, spirituous liquors
Browning
Catechin
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Liqueur
Mei
Model solution
Tannins
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Summary:Browning mechanisms of mei liqueur were studied using model solutions containing 28% ethanol in 0.1 M citrate solution (pH 3.0). Catechin alone was stable in the model solution but degraded rapidly to form hydroxymethyl furfural (HMF) in incubation with fructose at 70 °C. The rate of increase in the absorbance at 420 nm also suggested that fructose was more potent than glucose in enhancing browning in acidic ethanolic environment. We propose that the major browning mechanisms in mei liqueur are the oxidation and condensation of tannins and the interactions between tannins and HMF derived from fructose, rather than Maillard reaction, ascorbic acid degradation, or caramelization.
ISSN:0963-9969
1873-7145
DOI:10.1016/S0963-9969(03)00005-X