Study of 2-furoylmethyl amino acids in processed foods by HPLC–mass spectrometry

High-performance liquid chromatography (HPLC) in combination with electrospray ionisation mass spectrometric detection in positive ion mode, has been used in order to confirm the identity of 2-furoylmethyl amino acids in stored, dehydrated orange juice and tomato products. Three new compounds, identified as 2-furoylmethyl aspartic acid, 2-furoylmethyl pyrrolidone carboxylic acid and 2-furoylmethyl lysine (furosine), have been detected in stored orange juice. In stored dehydrated tomato product, two new compounds were identified as 2-furoylmethyl pyrrolidone carboxylic acid and 2-furoylmethyl arginine.