The fate of furfurals and other volatile markers during the baking process of a model cookie

• Published in: Food chemistry Vol. 111; no. 3; pp. 758 - 763
• Main Authors: Ait Ameur, Lamia, Rega, Barbara, Giampaoli, Pierre, Trystram, Gilles, Birlouez-Aragon, Inès
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.12.2008; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: Baking; Biological and medical sciences; Caramelisation; Cereal and baking product industries; chemical degradation; Cookies; food composition; Food industries; food matrix; Fundamental and applied biological sciences. Psychology; furfural; Furfurals; heat treatment; hydrophobicity; Lipid peroxidation on-line monitoring; Maillard reaction; model food systems; reaction kinetics; SPME; temporal variation; vapors; Volatile compounds; volatilization; Furfurals; Lipid peroxidation on-line monitoring; SPME; Caramelisation; Cookies; Maillard reaction; Volatile compounds; Baking; Volatile compound; Bakery product; Heat treatment; Biscuit; Furfural; Lipids; Marker; Cereal product; Models; Monitoring; Peroxidation
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2007.12.062

This work investigates the generation and the evolution of some neoformed compounds formed during the baking of a model biscuit. Thank to their physicochemical properties of volatility and hydrophobicity, furfurylic compounds were followed by a double approach: the analysis of the volatile fraction extracted from food matrix and from the vapours released during the thermal process. 5-Hydroxymethylfurfural (HMF) was the main furfurylic compound formed, it followed an exponential kinetic in both the matrix and the vapours of baking biscuits. However, at the very final stage of baking a drop in HMF was observed in the cookie matrix whereas increasing amounts of HMF were still found in the vapours of baking. Moreover, some degradation products of HMF such as furaldehyde (F) and 2-methylfurfural (MF) were also detected. These observations support the hypothesis of a concomitant volatilization and degradation of HMF during the baking of the model cookie, under our experimental conditions. Monitoring of baking vapours by dynamic SPME coupled to quantitative analysis of chemical and physical markers in the food matrix seems to be a powerful tool to gain knowledge on the behaviour of neoformed compounds generated by thermal processes in solid food systems.