Furan Precursors in Food: A Model Study and Development of a Simple Headspace Method for Determination of Furan

Abstract

Abstract Furan was previously detected in foods that had undergone thermal treatment. Because furan is now classified as a possible human carcinogen, a model system was developed to investigate the origins of furan. Also, a simple, rapid isotope dilution (d4-furan) headspace method was developed to measure furan. Two pathways of furan formation have been identified in the model systems tested so far. The first is the oxidation of polyunsaturated fatty acids at elevated temperatures, and the second is linked to the decomposition of ascorbic acid derivatives. The analytical procedure, based on the use of a 50 μL injection (from the headspace of a 1.5 mL vial containing 0.5 mL water) into the split/splitless injection port of a gas chromatograph/mass spectrometer (electron ionization, selected-ion monitoring), showed linearity in the 10–1000 ng/g range with a limit of detection of 1 ng/g.