TY - JOUR
T1 - Formation and reduction of furan in maillard reaction model systems consisting of various sugars/amino acids/furan precursors
AU - Cho, Heera
AU - Lee, Kwang Geun
PY - 2014/6/25
Y1 - 2014/6/25
N2 - 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.
AB - 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.
KW - furan
KW - GC-MS
KW - Maillard reaction HS-SPME
KW - model system
UR - http://www.scopus.com/inward/record.url?scp=84903281032&partnerID=8YFLogxK
U2 - 10.1021/jf501619e
DO - 10.1021/jf501619e
M3 - Article
C2 - 24912018
AN - SCOPUS:84903281032
SN - 0021-8561
VL - 62
SP - 5978
EP - 5982
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 25
ER -