Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces
Table 2
Summary of kinetic analysis of HMF formation in different heating treatment vinegar and soy sauce samples.
Sample
Regression equation
Af
Bf
SS
RMSE
Vinegar
A1
0.2622
0.9862
1.0075
1.0000
0.0004
0.4908
A2
0.0872
0.9116
1.0095
1.0043
0.0012
0.9763
A3
0.2123
0.9243
1.0237
1.0006
0.0063
1.3123
A4
0.0665
0.9352
1.0419
1.0016
0.0091
0.2768
A5
0.0364
0.9108
1.0538
1.0037
0.0256
0.2460
A6
0.1075
0.9019
1.0744
1.0064
0.0390
0.5605
A7
0.2315
0.9513
1.0200
1.0008
0.0066
1.1319
A8
1.0961
0.9260
1.0387
1.0004
0.0129
6.6946
A9
0.5909
0.9123
1.0417
1.0019
0.0143
3.4271
A10
0.0361
0.9273
1.0062
1.0000
0.0002
0.1598
Soy sauce
B1
0.1467
0.9267
1.2948
0.9434
0.6056
1.3051
B2
0.4474
0.9803
1.1226
1.0500
0.2571
2.7391
B3
0.0170
0.9257
1.0924
0.9967
0.0403
0.1523
B4
0.0969
0.9549
1.1903
0.9407
0.3190
0.6660
B5
0.0693
0.9204
1.3119
1.1279
0.8585
0.6447
B6
0.6618
0.9481
1.1991
1.0738
0.5966
6.6933
B7
0.3526
0.9115
1.3252
1.1543
1.9019
4.7475
B8
0.0574
0.9428
1.2553
1.1289
1.3646
0.6107
B9
0.0514
0.9162
1.1142
0.9959
0.0983
0.4911
B10
0.0150
0.9453
1.0241
1.0001
0.0033
0.1143
R2, Af, Bf, SS, and RMSE: indications of reliability and accuracy of models; T: the heating temperature (°C); C(t): the HMF content (mg HMF per kg sample); : the time of heat treatment (min); k: rate constant (min−1); R2: regression coefficient; Af: the accuracy factor; Bf: the bias factor; SS: the sum of the squares of the differences of the natural logarithm of observed and predicted values; RMSE: the root mean square error.