Formation of furan and methylfuran from ascorbic acid in model systems and food

@article{Limacher2007FormationOF,
  title={Formation of furan and methylfuran from ascorbic acid in model systems and food},
  author={A. Limacher and J. Kerler and B. Conde-Petit and I. Blank},
  journal={Food Additives \& Contaminants},
  year={2007},
  volume={24},
  pages={122 - 135}
}
Previous model studies have suggested ascorbic acid as one of the major sources of furan, a possibly hazardous compound found in thermally processed foods (e.g. canned products, jars). The study showed that about 2 mmol mol−1 furan was obtained when dry-heating ascorbic acid, while much lower amounts were formed upon pressure cooking, i.e. 58 µmol mol−1 at pH 4 and 3.7 µmol mol−1 at pH 7. Model reactions also generated 2-methylfuran (MF). However, the MF levels were generally very low with the… Expand
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