Chemical studies on the quality of citrus juices. Part III. Effect of oxygen on the browning and formation of furfural in yuzu juice.

Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

“…2 Formation of dehydroascorbic acid (DHA) under enzymic and nonenzymic conditions may yield pyrazine derivatives that are also powerful aroma compounds (Fig. 3) (Li et al 1989).…”

Characterization and thermal lability of carotenoids and vitamin C of tamarillo fruit (Solanum betaceum Cav.)

“…On the other hand, DHAA was thermo-labile even in degassed nectars and the losses are similar than in not degassed nectars. It has been reported that the degradation of DHAA, responsible of the browning of fruit juices, proceeded both under non-oxidative and oxidative conditions (Li, Sawamura, & Yano, 1989).…”

Browning and Decomposed Products of Model Orange Juice

“…10) The group of Sawamura reported that dehydroascorbic acid solution produced a browner color under nonaerobic conditions than under oxidative conditions. 7,20) Next the effects of radical scavengers and chelating agents on browning were examined. When 20% (V/V) of ethanol, a radical scavenger, was added to the model solution, the browning was repressed (Fig.…”

“…These results coincided with other reports. 3,7) In the later stage, AsA contributed the most to the browning, however, the browning happened when AsA was removed from the solution. Sugars as well as amino acids and citric acid stimulated the browning.…”

“…The contribution of AsA to the browning of citrus juice has been reported. 3,[6][7][8] However, the detailed pathway of browning and the interaction between AsA or AsA degradation products and other components in the juice are still not clear. Kanner et al reported the relationship between the browning of orange juice and the concentrations of 5-hydoxymethylfurfral (HMF) and furfural.…”