Abstract：
:Traditional Chinese sauces, especially soy sauce, vinegar, and oyster sauce, provide foods with special color, flavor, and taste. However, during their manufacturing process, Maillard reaction products (MRPs) might be formed and cause adverse effects on human health. This study detected the levels of some typical MRPs in these sauces. Results showed that dark soy sauce and some vinegar products were high in 5-hydroxymethylfurfural (HMF). Moreover, dark soy sauce was significantly higher in 5-methylfurfural (MF) and methylglyoxal (MGO) than oyster sauce but lower in glyoxal (GO) than vinegar and oyster sauce, while light soy sauce had significantly higher advanced glycation end products (AGEs) than the rest three types of sauces. Besides, storage stability results indicated that MRPs increased obviously in vinegar and dark soy sauce. Finally, concentration limits/regulations of MRPs in traditional Chinese sauces should be established in the future considering their high frequency of usage and high potential of insalubrity.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu D,He Y,Xiao J,Zhou Q,Wang Mdoi
10.1016/j.foodchem.2020.128319subject
Has Abstractpub_date
2021-04-16 00:00:00pages
128319eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32181-6journal_volume
342pub_type
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