Hydroxymethylfurfural (HMF), is a reaction product of the Maillard reaction and an indicator for thermal stress in food products.
Through the application of heat, 5-hydroxymethylfurfural (HMF) is formed from cyclic aldehydes created through the dehydration of hexoses.
Determination of hydroxymethylfurfural by photometric means
5-Hydroxymethylfurfural (HMF) is detected in a color reaction with barbituric acid and o-toluidine. However, this detects all of the aldehydes present in the sample. The determination by HPLC specifically detects the HMF. As with other aldehydes, HMF reacts with barbituric acid and p-toluidine to create a reddish compound. HMF reacts with any sulfurous acid that is present, as do other aldehydes; in this case, it is, therefore, undetectable without prior treatment. If more than 10 mg/l of free sulfurous acid are present, this will bind to acetaldehyde. Subsequently, the determination can be performed. The presence of excess acetaldehyde does not interfere with the analysis.