Formation of hydroxymethylfurfural and furosine during the storage of jams and fruit-based infant foods

Simultaneous formation of hydroxymethylfurfural (HMF) and furosine (Fu) during the storage of three batches of jam samples (one commercial and two laboratory prepared) and one of fruit-based infant food (commercial), at 20 and 35 °C during 12 months, was investigated to evaluate the reliability of the combination of both parameters as quality indicators. In general, the concentration of both indicators increased with time and temperature of storage, formation of furosine being less temperature dependent than that of HMF. HMF was proved to be a good indicator of the severity of heating during manufacture and/or inadequate temperature during prolonged storage, whereas furosine may be a useful indicator of the storage conditions. The combination of both indicators can afford important information on the quality of jams and fruit-based infant foods during processing and storage.