To investigate the possibly carcinogenic substance occurring in soy sauce, the furan, 5-hydroxymethylfurfural (HMF) and nitrite, as well as chemical properties, such as total titratable acid, reducing sugars, ethanol, amino nitrogen and total nitrogen, analysis in sixteen commercial soy sauce from the China market were determined using chromatography-mass spectrometry method. There were considerable variations in furan, HMF and nitrite concentrations of different commercial soy sauces. The results showed that the level of furan and 5-hydroxymethylfurfural of the soy sauce studied ranges from15.36 to 119.82 µg/kg and 0.21 to 4.27 mg/kg, respectively, whereas the content of nitrite ranges from 0.04 to 0.73 mg/kg. The results indicated that the level of nitrogen and glucose may have a relationship with formation of furan, 5-HMF and nitrite in soy sauce. It was observed that soy sauce may be an important source of contamination by furan, HMF and nitrite.
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