Major Components Affecting Nonenzymatic Browning in Ginger (Zingiber officinale Roscoe) Paste during Storage

생강 페이스트의 저장중 비효소적 갈색화에 영향을 주는 주요성분

  • Jo, Kil-Suk (Korea Food Research Institute) ;
  • Kim, Jun-Hwan (Department of Food Science & Technology, Dongguk University) ;
  • Shin, Hyo-Sun (Department of Food Science & Technology, Dongguk University)
  • Published : 1996.06.30


Major components affecting nonenzymatic browning in stored ginger paste were investigated using five synthetic model solutions. The model systems were stored at $40^{\circ}C$ for 30 days and analyzed for browning, in addition the contents of sugars, organic acids, ascorbic acids, amino acids and gingerols were determined. Among the chemical components, fructose, asparagine and ascorbic acid were the main contributors to the browning development of ginger paste, while gingerol compounds were browning inhibitors.