RESUMEN
This work highlights the importance of considering reactivity into the quality-driven design of heat-treated foods, which should cover the mitigation of process-induced contaminants and the improvement of the sensory properties of the foodstuff. The joint effects of formulation and baking conditions on reactivity and several quality aspects (i.e. volatile generation, physical properties, sensory and consumer tests), followed by product optimization (i.e. consumer liking and furan mitigation) were studied. While key markers are affected by all factors and their interactions, the effect of sugar and whole egg are the clearest. Furan would be predominantly generated from glucose via caramelization and/or Maillard reaction, whereas the formation of Strecker aldehydes and lipid oxidation products would be favoured by precursors in whole egg. Formulations with a low glucose content, baked at low temperatures/short times lead to optimal products. Egg-based ingredient content may be set according to preference or by applying different optimization approaches.
Asunto(s)
Pan/análisis , Furanos/química , Análisis de los Alimentos , Furanos/análisis , Cromatografía de Gases y Espectrometría de Masas , Glucosa/química , Peroxidación de Lípido , Reacción de Maillard , Análisis de Componente Principal , TemperaturaRESUMEN
A wide range of compounds can be formed during thermal processing of food, some of which are relevant for aroma (e.g., furfural), while others are of great health concern (e.g., furan). This paper presents the study of formulation as affecting the simultaneous generation of furan and furfural, along with other aroma quality markers, in sponge cake by means of headspace trap/GC-MS. Ingredients were screened according to their category (fat, salt, sugar, egg-based). Glucose-containing formulation resulted in the highest content of furan and furfural (12.5⯱â¯0.5â¯ngâ¯g-1 and 9.2⯱â¯0.2⯵gâ¯g-1, dry basis, respectively), while their lowest amount was found in the egg-white recipe (3.1⯱â¯0.1â¯ngâ¯g-1 for furan and 0.287⯱â¯0.078⯵gâ¯g-1 for furfural, dry basis). The latter also related negatively to all studied compounds. This work will be useful for developing novel strategies to deliver safe foods with appealing organoleptic attributes.
Asunto(s)
Análisis de los Alimentos , Furanos/análisis , Odorantes/análisis , Contaminación de Alimentos/análisis , Manipulación de Alimentos , Cromatografía de Gases y Espectrometría de Masas , CalorRESUMEN
Furan, a possibly carcinogenic compound to humans, and furfural, a naturally occurring volatile contributing to aroma, can be both found in thermally treated foods. These process-induced compounds, formed by close reaction pathways, play an important role as markers of food safety and quality. A method capable of simultaneously quantifying both molecules is thus highly relevant for developing mitigation strategies and preserving the sensory properties of food at the same time. We have developed a unique reliable and sensitive headspace trap (HS trap) extraction method coupled to GC-MS for the simultaneous quantification of furan and furfural in a solid processed food (sponge cake). HS Trap extraction has been optimized using an optimal design of experiments (O-DOE) approach, considering four instrumental and two sample preparation variables, as well as a blocking factor identified during preliminary assays. Multicriteria and multiple response optimization was performed based on a desirability function, yielding the following conditions: thermostatting temperature, 65°C; thermostatting time, 15min; number of pressurization cycles, 4; dry purge time, 0.9min; water / sample amount ratio (dry basis), 16; and total amount (water + sample amount, dry basis), 10g. The performances of the optimized method were also assessed: repeatability (RSD: ≤3.3% for furan and ≤2.6% for furfural), intermediate precision (RSD: 4.0% for furan and 4.3% for furfural), linearity (R2: 0.9957 for furan and 0.9996 for furfural), LOD (0.50ngfuran gsample dry basis-1 and 10.2ngfurfural gsample dry basis-1), LOQ (0.99ngfuran gsample dry basis-1 and 41.1ngfurfural gsample dry basis-1). Matrix effect was observed mainly for furan. Finally, the optimized method was applied to other sponge cakes with different matrix characteristics and levels of analytes.