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Changes in furfural compounds and the formation pattern of HMF during the processing of Chinese hickory nut (Carya
Shenyi Ye1, Ben Niu1, Chaoyi Shen1
1State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Key Laboratory of Post-harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China.
Abstract:
The furfural formation in thermally processed Chinese hickory nuts was investigated. Four furfural compounds were identified, with high-temperature baking identified as the primary stage of their formation. Single-factor experiments and correlation analysis revealed that both sugar content and processing conditions significantly influenced furfural formation. Among the compounds detected, 5-hydroxymethylfurfural (HMF) exhibited the highest concentration (22.69 μg/g) and was further investigated using a simulated in vitro system to characterize its formation kinetics and potential formation pathways. Under the tested conditions, rosemary extract (RE) at 0.22 g/kg significantly inhibited HMF formation (p < 0.05) while exerting minimal effects on sensory properties. These findings highlight RE as a potential natural inhibitor of HMF formation in thermally processed Chinese hickory nuts, although further research is required to validate its effectiveness and broader applicability.
