Changes of Colors in Prunus mume during Smoking Processing

Non-enzymatic browning in Prunus mume due to smoking process was investigated.Browning index,colorimetric parameters,content in reducing sugar,total sugar,amino acids and hydroxymethylfurfural(5-HMF) were measured to estimate the extent of nonenzymatic browning in the smoking process.The results showed that browning index,color difference and 5-HMF content gradually increased with the smoking time,while the content of reducing sugar,total sugar and amino acids decreased.