{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,16]],"date-time":"2026-03-16T15:31:23Z","timestamp":1773675083137,"version":"3.50.1"},"reference-count":64,"publisher":"Wiley","issue":"1","license":[{"start":{"date-parts":[[2023,9,22]],"date-time":"2023-09-22T00:00:00Z","timestamp":1695340800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2024,1,15]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Lotus rhizome juice (LRJ) is susceptible to the Maillard reaction (MR) and caramelization, which tend to cause a reduction in quality and lower consumer acceptance of the product. 1,2\u2010Dicarbonyl compounds (DCs) and heterocyclic compounds have attracted increasing attention as key intermediates responsible for the formation of brown pigments during MR and caramelization. However, little is known about the effects of these two types of compounds on brown pigments in LRJ during sterilization. This study quantified the changes in brown intensity (A420), DCs, and heterocyclic compounds before and after spiking, and identified the precursors and intermediates for brown pigment formation as well as the formation pathways of the intermediates.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The spiking experiments suggested that spiking with fructose resulted in more 3\u2010deoxyglucosone (3\u2010DG) and 2,3\u2010dihydro\u20103,5\u2010dihydroxy\u20106\u2010methyl\u20104(H)\u2010pyran\u20104\u2010one (DDMP), while that with lysine led to more glucosone (GS) and 2,3\u2010butanedione (2,3\u2010BD) in LRJ. The addition of glucose, asparagine, and glutamine promoted the formation of 5\u2010hydroxymethylfurfural (HMF) significantly, whereas the addition of glucose, lysine, and asparagine resulted in more norfuraneol. Spiking with reducing sugars and amino acids promoted both glyoxal (GO) and methylglyoxal (MGO), and the effect of glucose on GO was particularly significant. Correlation analysis showed that A420 had the highest correlation with 3\u2010DG in the fructose\u2010 and lysine\u2010spiked group, and with HMF in the glucose\u2010, asparagine\u2010, and glutamine\u2010spiked groups.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>This study revealed that fructose, glucose, asparagine, glutamine, and lysine were essential precursors of MR and caramelization in LRJ during sterilization. 3\u2010Deoxyglucosone and DDMP were mainly produced by caramelization with fructose as the primary precursor, whereas GS and 2,3\u2010BD were primarily formed via MR with lysine catalysis. The MR and caramelization were the main formation pathways of HMF (catalyzed by asparagine and glutamine) and norfuraneol (catalyzed by lysine and asparagine), with glucose as the critical precursor. Methylglyoxal was mainly produced by MR or caramelization, and caramelization was the main formation pathway of GO, with glucose as the precursor. Dor brown pigment formation from fructose and lysine, 3\u2010DG was identified as the most crucial intermediate, while for that from glucose, asparagine, and glutamine, HMF was found to be the most important intermediate. \u00a9 2023 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.12931","type":"journal-article","created":{"date-parts":[[2023,8,20]],"date-time":"2023-08-20T15:10:20Z","timestamp":1692544220000},"page":"362-372","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Study on the non\u2010enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2\u2010dicarboxyl and heterocyclic compounds"],"prefix":"10.1002","volume":"104","author":[{"given":"Xianxian","family":"Sun","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Huazhong Agricultural University  Wuhan 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