Primary Investigation into the Occurrence of Hydroxymethylfurfural (HMF) in a Range of Smoked Products

Table 1

Sample coding for all smoked products.

Smoked cheese
C1	C2	C3	C4	C5	C6
German smoked cheese	Dutch smoked cheese	Smoked metsovone	Austrian smoked cheese	Orkney single-smoked mature cheddar	Orkney triple-smoked cheddar
Smoked processed meat
M1	M2	M3	M4	M5	M6
Oak smoked ham	Beechwood smoked cooked ham	German peppered smoked salami	German smoked ham	Smoked bavarian ham	Italian smoked prosciutto
Smoked fish
F1	F2	F3
Smoked haddock fillets	Ready-to-eat smoked mackerel	Hot-smoked salmon filets

sk: skin; fl: flesh