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Kinetics of non-enzymatic browning and loss of free amino acids during different storage temperature (4, 25, 37 °C) were investigated. Changes of browning degree ( A  420 ), color parameters, Vitamin C ( V  c ), free amino acids and 5-hydroxymethylfurfural (5-HMF) were analyzed to evaluate the non-enzymatic browning reactions, which were significantly affected by storage temperature. The lower temperature (4 °C) decreased the loss of V  c and the generation of 5-HMF, but induce the highest loss of serine. At the end of storage, loss of serine, alanine and aspartic acid were mainly lost. Results showed that zero-order kinetic model ( R  2  &gt; 0.859), the first-order model ( R  2  &gt; 0.926) and the combined kinetic model ( R  2  &gt; 0.916) were the most appropriate to describe the changes of a  * and b  * values, the degradation of V  c and the changes of A  420 , L  * and 5-HMF during different storage temperatures. These kinetic models can be applied for predicting and minimizing the non-enzymatic browning of fresh peach juice during storage.

Kinetic modelling of non-enzymatic browning and changes of physio-chemical parameters of peach juice during storage