Nestlé Research, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
Food Chem. 2020 Jan 15;303:125406. doi: 10.1016/j.foodchem.2019.125406. Epub 2019 Aug 21.
This study reports the heat-induced formation of furan by decarboxylation of 2-furoic acid, and 2-methylfuran by dehydration of furfuryl alcohol under dry conditions. Model systems were incubated at temperatures up to 190 °C, followed by quantitative determination of furan and 2-methylfuran performed by isotope dilution headspace gas chromatography-mass spectrometry. Results show that 2-furoic acid decarboxylation and furfuryl alcohol dehydration are activated as from about 140-160 °C. Furfuryl alcohol and 2-furoic acids were measured in a selection of roasted coffee products by isotope dilution liquid chromatography-high resolution mass spectrometry, and the data evidenced a strong correlation between the two compounds, suggesting an intimate mechanistic relationship between them. The possible oxidation of furfuryl alcohol to furfural and 2-furoic acid in heated food is raised with particular emphasis on coffee roasting. These findings are relevant for better understanding the formation of furan and alkylfurans in food, and ultimately opening avenues for mitigation.
本研究报告了在干燥条件下，2-糠酸通过脱羧和糠醇通过脱水生成呋喃和 2-甲基呋喃的热诱导反应。模型体系在高达 190°C 的温度下进行孵育，然后通过同位素稀释顶空气相色谱-质谱法对呋喃和 2-甲基呋喃进行定量测定。结果表明，2-糠酸脱羧和糠醇脱水在约 140-160°C 时被激活。通过同位素稀释液相色谱-高分辨质谱法在一系列烤咖啡产品中检测到糠醇和 2-糠酸，数据表明这两种化合物之间存在很强的相关性，表明它们之间存在密切的机制关系。在加热食品中，糠醇可能会氧化生成糠醛和 2-糠酸，这一点尤其值得关注，尤其是在咖啡烘焙过程中。这些发现对于更好地理解食品中呋喃和烷基呋喃的形成具有重要意义，并为缓解措施开辟了途径。
