| 摘要 |
An indicator for determining temperature history and a determining method are provided, which may be used simply, inexpensively, and safely, and which make it possible for consumers themselves to visually determine temperature variations in the storage environment and/or the degree of temperature exposure resulting from the amount of time spent in storage, or the like, and the extent of the impact on quality resulting from temperature exposure, e.g., deterioration in the freshness of foods and beverages. The indicator comprises a composition for determining temperature history which contains a sugar, an amino acid, a pH adjuster, and a solvent, and determines temperature history on the basis of the color tone changes of the composition occurring as a result of Maillard reactions which take place under neutral to weakly basic pH conditions. |
