ANYL 32 |
| The presence of furans (which are a major class of compounds forming during Maillard reaction) in foods is well documented, and some furan derivatives are permitted as flavouring agents. The unsubstituted furan itself, was also known to occur, but only in certain foods. The recent announcement of finding of widespread presence furan in the human food supply prompted us to explore the origins of that potentially hazardous chemical which was classified only fairly recently as possibly carcinogenic to humans (Group 2B) Several groups of substances commonly found in foods that might act as precursors for furan formation have been tested to date in model systems. These groups of substances include polyunsaturated fatty acids (e.g. linoleic acid and linolenic acid), fats, and other polyunsaturated compounds, (for example, carotene, lycopene, retinal) and ascorbic acid. These data and results of other published investigations into formation of furan will be discussed. |
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Detection of Process-Induced Contaminants and Biohazards in Foods
1:30 PM-4:50 PM, Sunday, 10 September 2006 Moscone Center -- Room 124, Oral
Division of Analytical Chemistry |