Effects of Chemical Components on the Browning of Tomato Juice

The effects of eleven components in tomato juice on browning by heating were examined at the concentrations found in juice, About 70% of the browning of tomato juice was attributable to three constituents; fructose, galacturonic acid and glutamic acid. The interaction between glutamic acid and galacturonic acid or fructose was also found to accelerate the browning of tomato juice. The browning by heating of galacturonic acid with or without amino acids was larger than that of sugars or amino acids. The browning mechanism of galacturonic acid on heating at high temperature was discussed.