Journal of Agricultural and Food Chemistry · 2014 · 20 citations · 13 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryFood ProcessingEnzyme KineticsFood FermentationProteins In FoodsTemperature Effects On FermentationFur ProductionFuran ChemistryFuran FormationFuran SynthesisFuransProcess Temperature EffectsTemperature Effects On Meat ColorTemperature Effects On Production
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.
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