Stable-isotope dilution analysis of 5-chloromethylfurfural (CMF) - a transient contaminant absent from liquorice

摘要

Manufacture of liquorice involves heating/thickening of molasses to which aqueous extracts from the roots of Glycyrrhiza glabra and other flavoring ingredients have been added. A variety referred to as „salmiak" (salty liquorice) is prepared by adding up to 7 % ammonium chloride during production. It is well known that heating of carbohydrates in the presence of amines produces a vast variety of condensation products that are usually considered in the context of caramelization.