The maximum fluorescence
was found to be greater at 35 1C than at 45 1C (1.5
to 2-fold) suggesting that the rate of degradation of the
fluorescent compounds becomes much greater at 45 1C.
The data in Fig. 1 indicates that EC and EGCG can reduce
and possibly inhibit fluorescence development, potentially
reducing the development of further Maillard browning
reactions. This data supports a previous report that EC
inhibited the formation of Maillard reaction volatiles in a
glucose–glycine model system