The Browning Factors and Analysis of Browning Speed in Mei Syrup during Storage

Abstract

The factors affecting the browning in sweetened mei (Japanese apricot) syrup during storage were investigated. When stored at 5, 15 and 25°C for 6 or 12 months, the added sucrose in the syrup was inverted into fructose and glucose as the syrup browning progressed. Increases in 5-hydroxymethyl furfural (HMF), an intermediate of caramelization, were measured in the stored syrups. Experimental rate constants for kinetics of sugar changes and phenolic compound decreases during storage were determined. The browning reaction in sweetened mei syrup was characterized by a combination of oxidation of phenolic compounds and caramelization of sugars.