The identification of some furan derivatives in glucose-lysine model system by gas chromatography/ mass spectrometry

Colour, taste and flavour are among the most important factors in accepting food products on market. Furan derivatives, beside other flavour compounds, are important for the aroma of thermic processed food. This study presents the results of the separation, identification and quantification of some furan derivatives generated in the glucose-lysine model system. The volatile compounds, extracted with ethyl ether-pentane were separated by Gas-Chromatography and identified by GC-MS method. The system revealed a pH decreasing during the heat treatment at the same time with the arising of the volatile compounds. Eight furan derivatives having caramel flavor were identified in glucose-lysine system. The quantity of separated furans from all systems generally increases relating to the heating time. The addition of D-glucose increases the production of furan derivatives. The addition of amino acid doesn’t substantially influences the quantities of furan derivatives.