Analysis of furan in heat-processed foods consumed in Korea using solid phase microextraction–gas chromatography/mass spectrometry (SPME–GC/MS)

Formation and reduction of furan in a soy sauce model system

“…Soy sauces are widely used as seasoning for cooking in Korea, as indicated in this statistic. When viewed in comparison with previous studies that analyzed furan levels in various foods, the furan levels of naturally brewed and fermented soy sauce showed a range of 44.32-178 ng/mL (Feng, Cui, Zhao, Gao, Zhao, & Sun, 2013;Kim et al, 2010;Wu, Wang, & Yuan, 2014;Zhang, & Tao, 2009 ;Zoller, Sager, & Reinhard, 2007), which is significantly higher than in most other foods. Based on this result, it might be anticipated that many people in Korea will be exposed frequently to furan in soy sauce.…”

“…This reaction has a desirable effect on the flavor and quality of foods, but it also leads to furan formation during the thermal processing of foods in general through each step of this reaction (Van Boekel, 2006). When the furan levels of related foodstuffs (e.g., breads, soy sauces, savory snacks, and coffee) containing amino groups and sugars through the Maillard reaction are examined, it is shown that the levels of furan are higher than those of any other foods (Kim, Kim, & Lee, 2010;Kim, Lee, Kim, Park, & Lee, 2009;Zoller, Sager, & Reinhard, 2007).…”

Formation and reduction of carcinogenic furan in various model systems containing food additives

“…According to a previous study (Kim, Kim, & Lee, 2010), 75 lm carboxen/polydimethylsiloxane (CAR/PDMS; Supelco, Bellefonte, PA, USA) was selected to analyse furan. Before the furan analysis, the SPME fibre was conditioned in the GC injector at 300°C for 1 h to absorb the furan.…”

Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology

“…Other authors that studied one variable at time for furan quantification in liquid and semi solid samples, chose 20% NaCl (w/w) and 30 min as the optimal conditions (Altaki et al, 2007). Kim, Kim, and Lee (2010) selected a sample amount of 5 g for liquid, semi solid and paste state. Using CCD experiments for the development and validation of a method for determination of furan in baby food, Bianchi et al (2006) chose 30°C and 30 min for extraction in order to obtain shorter analyses time.…”