LAUSR

ABSTRACT In this study, the influences of reducing sugar, amino acids, ascorbic acids, and phenolic compounds on the nonenzymatic browning reactions in model systems based on apple slices were studied. The browning components in apple slices were removed using water and ethanol sequently, and then infiltrated with different solutions. The browning ratio (BR) of apple slice model measured by a computer vision-based image analysis system was used to evaluate the nonenzymatic browning reactions. Compared to the solution containing reducing sugar and amino acids alone, the results showed that the reducing sugar and amino acid solution with the addition of (+)-catechin, L-epicatechin, and phlorizin resulted in a remarkable increment of BR in the apple slices. L-lysine, L-arginine, and L-cysteine showed higher positive effects on the formation of BR in models based on apple slices. This study was contributed to better understand the chemical reaction in real dehydrated apple slices.