• Burçe Ataç Mogol
  • Vural GökmenEmail author


Furan has been known to contribute to the sensory properties of food. However, when the US Food and Drug Administration (FDA) published a survey and announced that furan is present in canned and jarred foods that undergo heat treatment, the topic took attention by the researchers due to its carcinogenicity. According to the survey conducted by both FDA and EFSA, furan was found in a variety of foods such as coffee, canned and jarred products including baby food particularly containing meat, and various vegetables. There are different pathways from different precursors for furan formation. Ascorbic acid and polyunsaturated fatty acids are known major precursors of furan. The factors affecting the formation pathways are thought to be still interesting, as it could lead to control the furan formation. For the determination of furan, headspace sampling coupled to gas chromatography-mass spectrometry is a widely used method. Since furan has received special attention from the scientific community and food regulatory agencies, a considerable amount of literature has been published for the elimination of furan formation in food model systems over the last decade. Generally, three main approaches have been reported: (i) pre-process measures, (ii) alternative processing technologies, and (iii) post-process measures. This chapter summarizes the studies on the formation, occurrence, analysis, toxicity, and different mitigation strategies of furan.


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© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  1. 1.Food Quality and Safety (FoQuS) Research Group, Food Engineering DepartmentHacettepe UniversityAnkaraTurkey

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