“…Hydroxymethyl furfural (HMF) is a typical five-member heterocyclic organic compound with a formyl group and a hydroxyl methyl group. The generation of HMF is closely related to non-enzymatic browning reactions namely Maillard reaction and caramelization (Fadel and Farouk, 2002;Quintas et al, 2007). It was found widely present in sugar-containing processed foods/drinks, such as juice (Gökmen and Acar, 1999; Damasceno et al, 2008), honey (Spano et al, 2006), coffee (Murkovic and Bornik, 2007;del Campo et al, 2010; Arribas-Lorenzo and Morales, 2010), beverages (Monakhova and Lachenmeier, 2012;Maes et al, 2012), dried fruits (Murkovic and Pichler, 2006), cookies (Ameur et al, 2006) and bread (Ramirez-Jimenez et al, 2000;2001).…”