https://wikimd.org/index.php?action=history&feed=atom&title=HydroxymethylfurfuralHydroxymethylfurfural - Revision history2026-04-25T12:29:20ZRevision history for this page on the wikiMediaWiki 1.44.2https://wikimd.org/index.php?title=Hydroxymethylfurfural&diff=6313549&oldid=prevPrab: CSV import2025-02-18T01:58:59Z<p>CSV import</p>
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<p><b>New page</b></p><div>'''Hydroxymethylfurfural''' ('''HMF'''), also known as '''5-hydroxymethylfurfural''', is an [[organic compound]] derived from [[dehydration]] of certain [[sugars]]. This yellow low-melting solid is highly water-soluble. The molecule consists of a [[furan]] ring, containing both [[aldehyde]] and [[alcohol]] functional groups.<br />
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==Chemistry==<br />
HMF forms upon heating of [[hexoses]] in the presence of [[acid]]. This reaction occurs via the [[Maillard reaction]], a form of non-enzymatic browning. The process starts with the dehydration of the hexose to an [[enol]]. The enol then tautomerizes to give a [[dicarbonyl]] compound, which cyclizes. The process is accelerated in an acidic environment.<br />
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==Occurrence==<br />
HMF has been identified in a wide variety of heated processed foods, including [[milk]], fruit juices, spirits, and honey. It is also formed during the caramelization of sugars and during the browning of bread. The presence of HMF in honey is used as a marker for excess heating during honey processing.<br />
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==Health effects==<br />
While HMF is not directly harmful, it is a precursor to compounds that are. HMF can be converted in the body to [[5-sulfoxymethylfurfural]], which is potentially toxic and mutagenic. The potential health effects of HMF have been the subject of ongoing research.<br />
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==See also==<br />
* [[Furan]]<br />
* [[Maillard reaction]]<br />
* [[5-sulfoxymethylfurfural]]<br />
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[[Category:Organic compounds]]<br />
[[Category:Aldehydes]]<br />
[[Category:Furans]]<br />
[[Category:Food additives]]<br />
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