UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France.
UMR Ingénierie Procédés Aliments, AgroParisTech, Inra, Université Paris-Saclay, 91300 Massy, France.
Food Chem. 2018 Nov 30;267:329-336. doi: 10.1016/j.foodchem.2017.06.126. Epub 2017 Jun 21.
This study describes the kinetics of furan and furfural generation in a cake model, for the first time. These process-induced compounds impact safety and sensory aspects of baked products. Understanding their generation with regards to process dynamics will serve food quality design. However, the complexity of real products makes this task challenging. This work provides a novel approach to understand and model chemical reactivity by implementing an inert cake model (starch, water and cellulose), specifically designed for mimicking a sponge cake structure. The addition of reaction precursors (glucose and leucine) to follow Maillard and caramelization reactions, resulted in browning and generated considerable levels of furanic compounds (up to 17.61ng/g for furan and 38.99μg/g for furfural, dry basis). Multiresponse data modeling resulted in a kinetic model which adequately describes experimental concentrations and makes it possible to estimate the degradation of precursors and the behavior of two hypothetic intermediates.
本研究首次描述了蛋糕模型中糠醛和糠酸的生成动力学。这些由加工过程产生的化合物会影响烘焙产品的安全性和感官特性。了解其生成与加工动力学的关系将有助于食品质量设计。然而，实际产品的复杂性使得这项任务具有挑战性。本工作提供了一种新颖的方法来理解和模拟化学反应性，方法是实施惰性蛋糕模型（淀粉、水和纤维素），该模型专门设计用于模拟海绵蛋糕结构。添加反应前体（葡萄糖和亮氨酸）以跟踪美拉德和焦糖反应，导致褐变并产生相当水平的呋喃化合物（糠醛最高达 17.61ng/g，糠酸最高达 38.99μg/g，干基）。多响应数据建模得到了一个动力学模型，该模型能够充分描述实验浓度，并可以估计前体的降解和两个假设中间体的行为。
