Changes of Colors in Prunus mume during Smoking Processing
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Abstract:
Non-enzymatic browning in Prunus mume due to smoking process was investigated. Browning index, colorimetric parameters, content in reducing sugar, total sugar, amino acids and hydroxymethylfurfural (5-HMF) were measured to estimate the extent of nonenzymatic browning in the smoking process. The results showed that browning index, color difference and 5-HMF content gradually increased with the smoking time, while the content of reducing sugar, total sugar and amino acids decreased.
