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 solution were measured using a spectrophotometer. The TTSP was then applied to a kinetic analysis of the color changes. The calculated values of the apparent activation energy of a*, b*, L*, and ΔE*ab were 105.2, 109.8, 91.6, and 103.7 kJ/mol, respectively. The predicted values of the color parameters at 40°C were calculated using Arrhenius plots for each of the color parameters. A comparison of the relationships between the experimental and predicted values of each color parameter revealed the coefficients of determination for a*, b*, L*, and ΔE*ab to be 0.961, 0.979, 0.960, and 0.979, respectively. All the R 2 values were sufficiently high, and these results suggested that the prediction was highly reliable. Kinetic analysis using the TTSP was successfully applied to calculating the apparent activation energy and to predicting the color changes at any temperature or duration.Key words color change; prediction; time-temperature superposition principle; Maillard reactionThe color of pharmaceutical products is an important quality attribute. Color changes in pharmaceutical products are often indicative of either poor-quality production or product instability.1,2) Color measurement is one type of quality assurance test that should be performed during the development of pharmaceutical products.3) Techniques for preventing changes in the color of the product are often used. For example, the use of antioxidant agents and color agents is a common solution for stabilizing the color appearance of products. 4) In some cases, however, color changes occur very slowly over time. If a commercialized product exhibits a color change before it can be sold, the product should be recalled. Therefore, a method for predicting color changes is important for the development of products within a short time period and for determining the shelf-life of a product. In the food industry, methods for predicting color changes over time have been thoroughly studied as an index of quality. Several reports have discussed the kinetics of color changes in food products, such as broccoli juice, 5) apple puree, 6) and green asparagus. 7) In the pharmaceutical industry, kinetic analyses of changes in the color of solid dosage forms have been reported with a variety of purpose, including the prediction of discoloration, 8) evaluations of the coloration of photosensitive solid drugs, 9) elucidation of the discoloration kinetics of uncoated white tablets, 10) examinations of coloration during long-term stability tests, 11) and the examination of color stabilization through the use of film coating.12) On the other...