Degree of temperature exposure due to the passage such as Storage temperature fluctuations and / or storage time of environment and, the degree of impact on the quality, etc. due to temperature exposure, for example, such as reduction of the freshness of the food and drink, along with the demand themselves to be able to determine visually, simple and inexpensive, and safe to use We suggest the temperature history for judgment indicator and determination method capable of. Sugars, amino acids, and includes a pH adjusting agent and the temperature history determining composition containing a solvent, the temperature histories based color change of the composition caused by the Maillard reaction occurs at the pH conditions of weak basic neutral the judges.保管環境の温度変動および/または保管時間の経過等による温度被曝の程度や、温度被曝に起因する品質等への影響の程度、例えば、飲食品の鮮度の低下などを、需要者自身が視覚的に判定できるようにすると共に、簡便で安価に、かつ安全に利用することのできる温度履歴判定用インジケータおよび判定方法を提案する。糖、アミノ酸、pH調整剤および溶媒を含有する温度履歴判定用組成物を含み、中性から弱塩基性のpH条件下でメイラード反応が起こることにより生じる前記組成物の色調変化に基づいて温度履歴を判定する。
