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But they tasted a difference when vanillin and a second compound, hydroxymethylfurfural, was added.
The related hydroxymethylfurfural from hexoses may give a muddy-brown or gray solution, but this is easily distinguishable from the green color of pentoses.
Fructose readily dehydrates to give hydroxymethylfurfural ("HMF").
Higher DE syrups made by acid hydrolysis tend to have a bitter taste and a dark colour, due to the production of hydroxymethylfurfural and other byproducts.
However, excessive heat exposure also results in product deterioration, as it increases the level of hydroxymethylfurfural (HMF) and reduces enzyme (e.g. diastase) activity.
The process proceeds via the intermediacy of glucose, which isomerizes to fructose and then undergoes dehydration to hydroxymethylfurfural (HMF).
Several routes to FDCA via oxidation of hydroxymethylfurfural (HMF) with air over different catalysts have been reported.
Currently, dehydration processes using hydroxymethylfurfural (HMF) as intermediate are generally non-selective, unless, immediately upon their formation, the unstable intermediate products can be transformed into more stable materials such as methoxymethylfurfural (MMF).