Detection of Intermediate Compounds in the Early Stages of Browning Reaction in Milk Products

Abstract

A quantitative method is presented for determining 5-hydroxymethylfurfural (HMF) by spectrophotometric measurement if the 2-thiobarbituric acid (TBA) reaction product. A selective digestion procedure, involving the heating of milk with added oxalic acid, is reported for converting early intermediates of the browning reaction to HMF. The method is suggested to be a sensitive detector of early symptoms of the browning reaction. Study of nonfat dry milk (NFDM) indicated that instant products generally exhibited more intensive symptoms of browning than did noninstant products. Spectrophotometry of TBA reaction products is suggested as a promising general quantitative method for the determination of furfurals. © 1959, American Dairy Science Association. All rights reserved.