title: Furan quantification in bread crust: development of a simple and sensitive method using headspace-trap GC-MS.
abstract: To study reactivity in bread crust during the baking process in the pan, we followed furan mainly resulting from Maillard and caramelisation reactions in cereal products. Furan quantification is commonly performed with automatic HS-static GC-MS. However, we showed that the automatic HS-trap GC-MS method can improve the sensitivity of the furan quantification. Indeed, this method allowed the LOD to be decreased from 0.3 ng g(-1) with HS-static mode to 0.03 ng g(-1) with HS-trap mode under these conditions. After validation of this method for furan quantification in bread crust, a difference between the crust extracted from the bottom and from the sides of the bread was evident. The quantity of furan in the bottom crust was five times lower than in the side crust, revealing less reactivity on the bottom than on the sides of the bread during the baking process in the pan. Differences in water content may explain these variations in reactivity.
authors.affiliation: a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France.
authors.forename: Lucie
authors.initials: L
authors.lastname: Huault
authors.affiliation: a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France.
authors.forename: Nicolas
authors.initials: N
authors.lastname: Descharles
authors.affiliation: a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France.
authors.forename: Barbara
authors.initials: B
authors.lastname: Rega
authors.affiliation: b Laboratoire de Photochimie et d'Ingénierie Macromoléculaires , Université de Haute Alsace , Mulhouse Cedex , France.
authors.forename: Sophie
authors.initials: S
authors.lastname: Bistac
authors.affiliation: a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France.
authors.forename: Véronique
authors.initials: V
authors.lastname: Bosc
authors.affiliation: a UMR Ingénierie Produits Aliments, AgroParisTech-INRA , Université Paris-Saclay , Massy , France.
authors.forename: Pierre
authors.initials: P
authors.lastname: Giampaoli
mesh_terms: D001939:Bread / Q000032:analysis*; D003296:Cooking; D005663:Furans / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D015416:Maillard Reaction; D013696:Temperature; D014867:Water / Q000032:analysis / Q000737:chemistry
chemical_list: D005663:Furans; D014867:Water; C039281:furan
keywords: HS-trap GC-MS; Maillard reaction; baking process; caramelisation reaction; cereal products; contaminants; isotopic dilution; thermal process