Contents and evolution of potential furfural compounds in milk-based formula, ultra-high temperature milk and pasteurised yoghurt

Potential furfural compounds were detected by reverse phase high performance liquid chromatography (HPLC)-diode array detector (DAD) in milk-based formula (MBF), ultra-high temperature milk (UHT) and pasteurised yoghurt (PY). The content of potential 5-hydroxylmethyl-2-furaldehyde (HMF) and 2furaldehyde (F) are significantly different in MBF, UHT and PY. 2-Furyl methyl ketone (FMC) and 5methyl-2-furaldehyde (MF) were not detected in MBF, UHT and PY. Stress testing selected high temperature and high humidity to study the evolution of furfural compounds in MBF, UHT and PY. The contents of potential HMF and F sharply increased under high temperature conditions, while they showed little change under high humidity conditions. Accelerated testing and long-term testing were also conducted. Finally, regression equations of temperatureetime-furfural content relationships were derived, by which the contents of furfural compounds in these dairy products stored under certain conditions for a certain time could be predicted. (c) 2021 Elsevier Ltd. All rights reserved.

Automated summary

Potential furfural compounds were detected in dairy products using reverse phase high performance liquid chromatography, with significant differences in content observed under different storage conditions. Regression equations were derived to predict furfural content in dairy products stored under specific conditions.