Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in food.

Abstract

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.

• Authors: Thierry Delatour, José F Huertas-Pérez, Mathieu Dubois, Xanthippe Theurillat, Aurélien Desmarchelier, Marion Ernest, Richard H Stadler
• Journal: Food chemistry (Food Chem) Vol. 303 Pg. 125406 (Jan 15 2020) ISSN: 1873-7072 [Electronic] England
• PMID: 31472386 (Publication Type: Journal Article)
• Copyright: Copyright © 2019 Elsevier Ltd. All rights reserved.

Chemical References

• Furans
• 2-methylfuran
• furfuryl alcohol
• 2-furoic acid

Topics

• Coffea (chemistry)
• Cooking
• Food Contamination (analysis)
• Furans (analysis, chemistry)
• Gas Chromatography-Mass Spectrometry (methods)
• Hot Temperature
• Seeds (chemistry)