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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 (2011) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 59(1). p.229-235
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
CAMOLA, model systems, SPME-GC-MS, alanine, ASCORBIC-ACID, FOODS, METHYLFURAN, COOKING, Maillard reaction, Furan
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
59
issue
1
pages
229 - 235
Web of Science type
Article
Web of Science id
000285735200027
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.823 (2011)
JCR rank
3/57 (2011)
JCR quartile
1 (2011)
ISSN
0021-8561
DOI
10.1021/jf102929u
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1100669
handle
http://hdl.handle.net/1854/LU-1100669
date created
2011-01-14 14:51:16
date last changed
2011-03-23 16:25:11
@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},
}

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.