Formation of furan and methylfuran by maillard-type reactions in model systems and food.

@article{Limacher2008FormationOF,
  title={Formation of furan and methylfuran by maillard-type reactions in model systems and food.},
  author={A. Limacher and J. Kerler and T. Davidek and Frank Schmalzried and I. Blank},
  journal={Journal of agricultural and food chemistry},
  year={2008},
  volume={56 10},
  pages={
          3639-47
        }
}
The formation of furan and 2-methylfuran was studied in model systems based on sugars and selected amino acids. Both compounds were preferably formed under roasting conditions in closed systems yielding up to 330 micromol of furan and 260 micromol of 2-methylfuran per mol of precursor. The amounts obtained under pressure cooking conditions were much lower, usually below 20 micromol/mol, except for 2-furaldehyde, which yielded 70-100 micromol/mol of furan. Labeling studies indicated two major… Expand
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