title: Formation and reduction of furan in maillard reaction model systems consisting of various sugars/amino acids/furan precursors.
abstract: 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.
authors.affiliation: Department of Food Science and Biotechnology, Dongguk University-Seoul , 30, Pildong-ro-1-gil, Jung-gu, Seoul 100-715, Republic of Korea.
authors.forename: Heera
authors.initials: H
authors.lastname: Cho
authors.forename: Kwang-Geun
authors.initials: KG
authors.lastname: Lee
mesh_terms: D000596:Amino Acids / Q000737:chemistry*; D002241:Carbohydrates / Q000737:chemistry*; D005663:Furans / Q000737:chemistry*; D006358:Hot Temperature; D015416:Maillard Reaction; D008956:Models, Chemical; D010084:Oxidation-Reduction
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D005663:Furans; C039281:furan