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Mechanistic insights into furan formation in Maillard model systems

Fien Van Lancker (UGent) , An Adams (UGent) , Agnieszka Owczarek-Fendor (UGent) , Bruno De Meulenaer (UGent) and Norbert De Kimpe (UGent)
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Abstract
Furan has recently received considerable attention as a possibly carcinogenic compound occurring in thermally processed foods. Although several food constituents have been identified as furan precursors, multiple formation pathways remain unclear. Therefore, the mechanisms of furan formation in Maillard model systems were studied by means of the carbon module labeling (CAMOLA) technique. Under both roasting and pressure-cooking conditions, furan was formed from glucose via the intact skeleton, and its formation pathways from glucose alone were not amino acid-dependent. However, some amino acids, especially alanine and serine, did influence the furan production by providing an additional formation pathway. Furthermore, most amino acids enhanced the furan production from glucose. Roasting conditions produced 25-100 times higher amounts of furan as compared to pressure-cooking conditions. Surprisingly, in the alanine/glucose model systems, the relative importance of furan production from glucose alone and from the combination of a glucose-derived and an alanine-derived fragment changed completely over a limited time course of 60 min.
Keywords
CAMOLA, model systems, SPME-GC-MS, alanine, ASCORBIC-ACID, FOODS, METHYLFURAN, COOKING, Maillard reaction, Furan

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Chicago
Van Lancker, Fien, An Adams, Agnieszka Owczarek-Fendor, Bruno De Meulenaer, and Norbert De Kimpe. 2011. “Mechanistic Insights into Furan Formation in Maillard Model Systems.” Journal of Agricultural and Food Chemistry 59 (1): 229–235.
APA
Van Lancker, F., Adams, A., Owczarek-Fendor, A., De Meulenaer, B., & De Kimpe, N. (2011). Mechanistic insights into furan formation in Maillard model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 59(1), 229–235.
Vancouver
1.
Van Lancker F, Adams A, Owczarek-Fendor A, De Meulenaer B, De Kimpe N. Mechanistic insights into furan formation in Maillard model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2011;59(1):229–35.
MLA
Van Lancker, Fien, An Adams, Agnieszka Owczarek-Fendor, et al. “Mechanistic Insights into Furan Formation in Maillard Model Systems.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 59.1 (2011): 229–235. Print.
@article{1100669,
  abstract     = {Furan has recently received considerable attention as a possibly carcinogenic compound occurring in thermally processed foods. Although several food constituents have been identified as furan precursors, multiple formation pathways remain unclear. Therefore, the mechanisms of furan formation in Maillard model systems were studied by means of the carbon module labeling (CAMOLA) technique. Under both roasting and pressure-cooking conditions, furan was formed from glucose via the intact skeleton, and its formation pathways from glucose alone were not amino acid-dependent. However, some amino acids, especially alanine and serine, did influence the furan production by providing an additional formation pathway. Furthermore, most amino acids enhanced the furan production from glucose. Roasting conditions produced 25-100 times higher amounts of furan as compared to pressure-cooking conditions. Surprisingly, in the alanine/glucose model systems, the relative importance of furan production from glucose alone and from the combination of a glucose-derived and an alanine-derived fragment changed completely over a limited time course of 60 min.},
  author       = {Van Lancker, Fien and Adams, An and Owczarek-Fendor, Agnieszka and De Meulenaer, Bruno and De Kimpe, Norbert},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  keyword      = {CAMOLA,model systems,SPME-GC-MS,alanine,ASCORBIC-ACID,FOODS,METHYLFURAN,COOKING,Maillard reaction,Furan},
  language     = {eng},
  number       = {1},
  pages        = {229--235},
  title        = {Mechanistic insights into furan formation in Maillard model systems},
  url          = {http://dx.doi.org/10.1021/jf102929u},
  volume       = {59},
  year         = {2011},
}

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