Nonenzymic browning during storage of white hard grape pekmez (Zile pekmezi)

Abstract

Effects of storage period on hydroxymethylfurfural, pH and colour were studied in white hard grape pekmez (Zile pekmezi), a Turkish traditional product. Pekmez samples were stored at 20 degreesC for 8 months. Analysis of variance revealed significant differences in hydroxymethylfurfural, pH, L, a and b values (P<0.01) based on storage time. (C) 2002 Elsevier Science Ltd. All rights reserved.