Formation and reduction of furan in maillard reaction model systems consisting of various sugars/amino acids/furan precursors

Heera Cho, Kwang Geun Lee

Research output: Contribution to journalArticlepeer-review

16 Scopus citations

Abstract

To investigate the effect of the temperature on the formation of furan, various furan models were conducted at 90, 121, and 150°C. A total 15 models, including alanine (ALA), serine (SER), ribose (RIB), RIB/ALA, RIB/SER, glucose (GLU), GLU/ALA, GLU/SER, sucrose (SUC), SUC/ALA, SUC/SER, furoic acid (FUR), GLU/FUR, acetaldehyde (ACET), and GLU/ACET, were prepared. The maximum level of furan was detected in the GLU/SER and GLU/ALA models at a molar ratio of 0.5:0.5. The formation of furan was proportional to the temperature in all models. The RIB/SER model generated the greatest amount of furan among the 11 models ranging from 2.1 to 4931.9 ng mL-1 under all temperature conditions. Among the precursor models, the FUR model formed the greatest amount of furan ranging from 1058.2 to 13'927.9 ng mL-1 at all temperatures.

Original languageEnglish
Pages (from-to)5978-5982
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Volume62
Issue number25
DOIs
StatePublished - 25 Jun 2014

Keywords

  • furan
  • GC-MS
  • Maillard reaction HS-SPME
  • model system

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