Causes of Browning in Pear Juice Concentrate During Storage

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Abstract
Pear juice was treated with cation exchange resin, PVPP, XAD‐4, oxygen, and various resin combinations. Samples were concentrated and increases in browning measured during storage at 37°C. Analytical determinations included α‐amino nitrogen, total phenolics, metal ions, ascorbic acid, and dehydroascorbic acid. While XAD‐4 and PVPP were more effective in lowering phenolic content and reducing initial color, cation exchange treatment removed amino acids and was most effective in preventing browning and providing flavor stability. Addition of glycine to cation‐exchange treated samples restored browning rates. Reductone formation during storage resulted in an apparent increase in ascorbic acid. It was concluded that Maillard browning reactions predominated during storage.