Investigation of the 5-hydroxymethylfurfural and furfural content of Chinese traditional fermented vinegars from different regions and its correlation with the saccharide and amino acid content
Min Gong, Zhilei Zhou, Yongjian Yu, Shuangping Liu, Shenghu Zhu, Dongzhen Jian, Pengjing Cui, Fang Zhong, Jian Mao
Topics & Concepts
FurfuralChemistryXylosePartial least squares regressionFood scienceHexoseFermentation5-hydroxymethylfurfuralSucroseHydroxymethylfurfuralDeoxyriboseAmino acidPositive correlationNegative correlationFructoseBiochemistryMathematicsEnzymeMedicineInternal medicineDNACatalysisStatisticsFermentation and Sensory AnalysisAdvanced Glycation End Products researchPhytochemicals and Antioxidant Activities