/ WORT, BEER AND BEER-BASED BEVERAGES / Wort and Beer / Thermal Stress Indicators

B-400.06.131 [2020-10] Hydroxymethylfurfural in Wort and Beer – HPLC

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.

Values higher than 20 mg/l for fruit juices are an indication of heat stress that could have been prevented through the use of technology.

HPLC and photometric analysis methods are included in the IFU collection of analysis methods. The HPLC method measures HMF specifically. The color reaction with barbituric acid and o-toluidine measures all aldehydes present in the sample and offers an alternative for laboratories without the capability to perform HPLC analysis.

show less

HPLC

liquid chromatography

hydroxymethylfurfural

Application/Purpose

Hydroxymethylfurfural (HMF) is a reaction product of the Maillard reaction and is an indicator for thermal stress in foods.

Scope of Application

This method is suitable for the determination of HMF in beer and wort.

Principle

HMF is determined by means of polymer resin cation exchanger with a UV detector measured at 283 nm. A minimal amount of sample preparation is required.