Simultaneously Monitoring and Reducing Nε-Carboxymethyl-Lysine and 5-Hydroxymethylfurfural Contents During Soy Sauce Production and Consumption

Simultaneously Monitoring and Reducing Nε-Carboxymethyl-Lysine and 5-Hydroxymethylfurfural Contents During Soy Sauce Production and Consumption

Soy sauce (SS) is one of the most popular condiments in the world. However, Nε-carboxymethyl-lysine (CML) and 5-hydroxymethylfurfural (5-HMF), harmful Maillard reaction products, are present in SS. Worse still, their primary sources in SS production remain unclear, and their contents increase during...

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Bibliographic Details
Main Authors: Yongtai Wu, Bei Hu, Yuxin Wen, Zuowei Xiao, Lin Li, Xia Zhang, Zhenhui Zhang, Bing Li
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
Maillard reaction
soy sauce
Nε-carboxymethyl-lysine
5-hydroxymethylfurfural
production
consumption
Online Access:https://www.mdpi.com/2304-8158/14/14/2437
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