Early stages of maillard reaction in dehydrated orange juice

摘要: The formation of furoylmethyl derivatives amino acids as indicators the early stages Maillard reaction in dehydrated orange juices and model systems was studied. In stored juices, presence arginine, asparagine, proline, alanine, glutamic acid, GABA detected. Their increased with temperature storage. After 2 weeks at 30 °C aw = 0.44, reconstituted juice contained 94 mg/L derivatives, whereas up to 1215 detected samples 50 °C. Keywords: reaction; storage;