Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production

Min Gong; Zhilei Zhou; Shuangping Liu; Shenghu Zhu; Guoquan Li; Fang Zhong; Jian Mao

doi:10.1016/j.foodchem.2021.129503

Formation pathways and precursors of furfural during Zhenjiang aromatic vinegar production

Food Chem. 2021 Aug 30:354:129503. doi: 10.1016/j.foodchem.2021.129503. Epub 2021 Mar 8.

Authors

Min Gong¹, Zhilei Zhou², Shuangping Liu³, Shenghu Zhu⁴, Guoquan Li⁴, Fang Zhong¹, Jian Mao⁵

Affiliations

¹ National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
² National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: zhouzl1985@126.com.
³ National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Huangjiu, Shaoxing 312000, China; Jiangsu Industrial Technology Research Institute, Jiangnan University (Rugao) Food Biotechnology Research Institute, Nantong 226500, China.
⁴ Center of Research and Development, Jiangsu Hengshun Vinegar-industry Co., Ltd, Zhenjiang 212000, China.
⁵ National Engineering Laboratory for Cereal Fermentation Technology, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center for Huangjiu, Shaoxing 312000, China; Jiangsu Industrial Technology Research Institute, Jiangnan University (Rugao) Food Biotechnology Research Institute, Nantong 226500, China. Electronic address: maojian@jiangnan.edu.cn.

PMID: 33743446
DOI: 10.1016/j.foodchem.2021.129503

Abstract

As a flavor and quality parameter, furfural has potential undesirable effects. This study aimed to elucidate furfural formation, including generation, pathways, and possible precursors during the production of Zhenjiang aromatic vinegar. A cereal vinegar model, rich in saccharides, amino acids, and organic acids, was used to explore the potential precursors. Furfural and 5-hydroxymethylfurfural (HMF) mainly generated during the decoction process, but the HMF also increased during the aging process. Three pathways were found to coexist for the formation of furfural: (i) the Maillard reaction induced by saccharides and nitrogenous compounds, (ii) the direct cleavage of pentose, and (iii) indirect conversion from pentosan, which only made a minor contribution. Furfural was not formed from HMF or l-ascorbic acid in vinegar. Instead, ribose, xylose, arabinose, galacturonic acid, glucuronic acid, and pentosan were the main precursors. These insights may be useful for the risk/benefit balance and improve the flavor quality and safety.

Keywords: Formation pathway; Furfural; Precursor; Zhenjiang aromatic vinegar.

MeSH terms

Acetic Acid / analysis*
Amino Acids / analysis
Ascorbic Acid / analysis
Chromatography, High Pressure Liquid / methods
Furaldehyde / analogs & derivatives
Furaldehyde / analysis*
Furaldehyde / chemistry
Spectrophotometry, Ultraviolet
Sugars / analysis
Uronic Acids / analysis

Substances

Amino Acids
Sugars
Uronic Acids
5-hydroxymethylfurfural
Furaldehyde
Ascorbic Acid
Acetic Acid