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Furans in foods.

CRC Critical Reviews in Food Science and Nutrition

|January 1, 1979

Summary

This summary is machine-generated.

Furan compounds are found in many foods, arising from heat-induced reactions. This review covers their presence, sensory impact, and formation in food.

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Area of Science:

Food Chemistry
Organic Chemistry
Sensory Science

Background:

Furans are organic compounds frequently detected in diverse food matrices.
Their presence is typically associated with thermal processing and decomposition reactions.
Furans play a significant role in the organoleptic characteristics of food products.

Purpose of the Study:

To review the occurrence of furan compounds in various food items.
To detail the sensory properties and flavor contributions of furans.
To elucidate the formation pathways of furans during food processing.

Main Methods:

Literature review of scientific publications on furan compounds in food.
Compilation of data on furan occurrence, sensory profiles, and formation mechanisms.

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Synthesis of information regarding the impact of thermal treatments on furan generation.

Main Results:

Furans are widespread in thermally processed foods like coffee, canned goods, and baked products.
These compounds exhibit distinct aroma profiles, often contributing desirable notes to food flavor.
Formation pathways involve Maillard reactions, Strecker degradations, and lipid oxidations under heat.

Conclusions:

Understanding furan occurrence and formation is crucial for food quality and safety management.
The sensory impact of furans highlights their importance in food flavor development.
Further research into controlling furan formation during processing is warranted.