## Abstract The formation of 5‐hydroxymethyl‐2‐furfural (HMF) and 5‐hydroxymethyl‐2‐furoic acid (HMFA) during roasting of coffee was studied. At 240°C the maximum concentration of HMF occurs after 3 min with a quick degradation up to 10 min when most of the HMF has disappeared again. Similar to 5‐h
✦ LIBER ✦
The Acid-Base-Catalyzed Conversion of Aldohexose into 5-(Hydroxymethyl)-2-furfural 2
✍ Scribed by MEDNICK, M. L.
- Book ID
- 120060809
- Publisher
- American Chemical Society
- Year
- 1962
- Tongue
- English
- Weight
- 608 KB
- Volume
- 27
- Category
- Article
- ISSN
- 0022-3263
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