Formation of Furfural Derivatives in Amino-carbonyl Reaction

Abstract

In connection with mutagen formation during food processing, furfural derivatives formed in the amino-carbonyl reaction between amino acids and sugars were measured by HPLC. At lower pH, the formation of 5-(hydroxymethyl)-furfural (HMF) in the browning reaction mixtures was increased and the browning intensity was decreased, while at higher pH, the former was decreased and the latter increased.