Prediction of Color Changes Using the Time–Temperature Superposition Principle in Liquid Formulations

This study reports the results of applying the time–temperature superposition principle (TTSP) to the prediction of color changes in liquid formulations. A sample solution consisting of L-tryptophan and glucose was used as the model liquid formulation for the Maillard reaction. After accelerated aging treatment at elevated temperatures, the Commission Internationale de l’Eclairage (CIE) LAB color parameters (a*, b*, L*, and E*ab) of the sample...