Simultaneous analysis of 2-methylimidazole, 4-methylimidazole, and 5-hydroxymethylfurfural potentially formed in fermented soy sauce by "quick, easy, cheap, effective, rugged, and safe" purification and UHPLC with tandem mass spectrometry.
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DOI: 10.1002/jssc.201800931
Abstract: 2-Methylimidazole, 4-methylimidazole and 5-hydroxymethylfurfural are harmful by-products potentially formed via Maillard reaction in fermented soy sauce. The present study proposed a new method based on "quick, easy, cheap, effective, rugged, and safe" purification and ultra… read more here.
Keywords: fermented soy; potentially formed; methylimidazole methylimidazole; methylimidazole hydroxymethylfurfural ... See more keywords