Furans in foods
- 1 May 1979
- journal article
- review article
- Published by Taylor & Francis Ltd in C R C Critical Reviews in Food Science and Nutrition
- Vol. 11 (4), 355-400
- https://doi.org/10.1080/10408397909527268
Abstract
Furans 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.Keywords
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