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(A) Formation of carbohydrate βCs in grapes (a) and tomatoes (b) samples dried in an oven at 80 °C compared with raw samples. (B) Formation of carbohydrate βCs 1–4 (a) and PHP-THβC-3-COOH (b) in model reactions of tryptophan (0.5 g/L) and glucose (5 g/L) at various pHs (90 °C, 20 h). (C) Formation of carbohydrate βCs 1–3 with temperature and time (h) in model reactions of tryptophan (2 g/L) and glucose (40 g/L) at pH 3.1. Results are average of duplicates.
