Research Article

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.

SampleRegression equationAfBfSSRMSE

Vinegar
A10.26220.98621.00751.00000.00040.4908
A20.08720.91161.00951.00430.00120.9763
A30.21230.92431.02371.00060.00631.3123
A40.06650.93521.04191.00160.00910.2768
A50.03640.91081.05381.00370.02560.2460
A60.10750.90191.07441.00640.03900.5605
A70.23150.95131.02001.00080.00661.1319
A81.09610.92601.03871.00040.01296.6946
A90.59090.91231.04171.00190.01433.4271
A100.03610.92731.00621.00000.00020.1598
Soy sauce
B10.14670.92671.29480.94340.60561.3051
B20.44740.98031.12261.05000.25712.7391
B30.01700.92571.09240.99670.04030.1523
B40.09690.95491.19030.94070.31900.6660
B50.06930.92041.31191.12790.85850.6447
B60.66180.94811.19911.07380.59666.6933
B70.35260.91151.32521.15431.90194.7475
B80.05740.94281.25531.12891.36460.6107
B90.05140.91621.11420.99590.09830.4911
B100.01500.94531.02411.00010.00330.1143

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.