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Detection of Intermediate Compounds in the Early Stages of Browning Reaction in Milk Products¹

Dairy Department, University of Maryland, College Park

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.

¹ Scientific article No. A698, Contribution No. 2921, of the Maryland Agricultural Experiment Station, Dairy Department. Research was undertaken in cooperation with the Quarter-master Food and Container Institute for the Armed Forces and assigned No. 934 in the series of papers approved for publication. The views or conclusions contained in the report are those of the authors and are not to be construed as reflecting the views or endorsements of the Department of Defense.

² Present address: Department of Dairy Husbandry, Kansas State College, Manhattan.