Furan in food: Headspace method and product survey
- 1 July 2007
- journal article
- research article
- Published by Taylor & Francis Ltd in Food Additives & Contaminants
- Vol. 24 (sup1), 91-107
- https://doi.org/10.1080/02652030701447389
Abstract
Headspace gas chromatography-mass spectrometry (GC-MS) has been adapted for the efficient determination of furan in foods. Levels of furan in various foods were measured in order to identify the products that contribute most to the human intake of furan. Highest amounts were found in products that were heat treated in sealed containers such as jarred and canned food products and in crusty and dry products such as snacks, biscuits, bread crust, roasted wheat flour and roasted coffee beans. Of the analysed jarred baby food products those containing only meat and starch from rice and corn had low levels of furan. In addition, the fruit products showed similar low levels. Clearly higher concentrations were found in the vegetable and vegetable–meat products. For the adult population coffee seems to be an important product with respect to furan intake. Coffee brews from espresso-type machines had considerably higher amounts of furan than other coffee brews. This type of coffee is considered by experts to have the best coffee aroma. It is assumed that for regular coffee consumers coffee is the most important source of furan intake.Keywords
This publication has 12 references indexed in Scilit:
- Quantitation of Furan and Methylfuran Formed in Different Precursor Systems by Proton Transfer Reaction Mass SpectrometryJournal of Agricultural and Food Chemistry, 2006
- Some factors affecting the formation of furan in heated foodsFood Additives & Contaminants, 2006
- Formation of Furan from Carbohydrates and Ascorbic Acid Following Exposure to Ionizing Radiation and Thermal ProcessingJournal of Agricultural and Food Chemistry, 2005
- Development and validation of a headspace method for determination of furan in foodFood Additives & Contaminants, 2005
- Rapid determination of furan in heated foodstuffs by isotope dilution solid phase micro-extraction-gas chromatography – mass spectrometry (SPME-GC-MS)The Analyst, 2005
- Origin and Mechanistic Pathways of Formation of the Parent FuranA Food ToxicantJournal of Agricultural and Food Chemistry, 2004
- Prediction of Furan Pharmacokinetics from Hepatocyte Studies: Comparison of Bioactivation and Hepatic Dosimetry in Rats, Mice, and HumansToxicology and Applied Pharmacology, 1996
- Furans in foodsC R C Critical Reviews in Food Science and Nutrition, 1979
- Coffee Aroma, Mass Spectrometric Determination of Volatile Components from Ground CoffeeJournal of Agricultural and Food Chemistry, 1963
- The Volatile Constituents of Roasted CoffeeJournal of the American Chemical Society, 1938