Determination of Maillard Reaction Markers in Doce De Leite by HPLC-Pda
Caroline Pinto,
Carolina Cunha,
Natalia Mesa
et al.
Abstract:This study was carried out as a preliminary mapping of Maillard reaction (MR) compounds in doce de leite (DL), as possible indicators for the intermediate stage and chemical pathways in industrial processing. For that, the objective of the manuscript was to developed and validated an analytical method to simultaneously analyze four furfural compounds in DL: 5-hydroxymethylfurfural, 2-furaldehyde (F), 2-furyl-methyl ketone (FMC) and 5-methyl-2-furaldehyde (MF) by high performance liquid chromatography-photodiod… Show more
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