5-Hydroxymethylfurfural (HMF) is an organic compound derived from dehydration of sugars, commonly found in heat-processed foods such as honey, fruit juices, and coffee. It is a furan derivative with a hydroxymethyl group, contributing to its reactivity and potential as a platform chemical in biofuel production. HMF is also used as an indicator of quality and freshness in food products, as its concentration increases with heat treatment and storage time. In the context of food safety, HMF is monitored due to its potential health effects, although it is naturally present in many foods. Its role in the Maillard reaction contributes to flavor and color development in cooked foods.