title: Furans in foods.
abstract: Furan represent a class of compounds that have been reported in a wide variety of foods. Normally, they result from thermal decomposition reactions, and, as such, are important in foods. They also possess unique sensory properties and, thus, can significantly contribute to food flavor. This review shall attempt to summarize their food occurrences, organoleptic properties, and formation pathways.
mesh_terms: D000434:Alcoholic Beverages / Q000032:analysis; D002099:Cacao / Q000032:analysis; D055598:Chemical Phenomena; D002621:Chemistry; D003069:Coffee / Q000032:analysis; D003611:Dairy Products / Q000032:analysis; D002523:Edible Grain / Q000032:analysis; D005503:Food Additives; D005504:Food Analysis; D005638:Fruit / Q000032:analysis; D005663:Furans / Q000032:analysis*; D006358:Hot Temperature; D008460:Meat / Q000032:analysis; D009754:Nuts / Q000032:analysis; D009812:Odorants; D012639:Seeds / Q000032:analysis; D013652:Taste Threshold; D013662:Tea / Q000032:analysis; D014675:Vegetables / Q000032:analysis
chemical_list: D003069:Coffee; D005503:Food Additives; D005663:Furans; D013662:Tea