Furan and ethyl carbamate (EC) are naturally occurring possible carcinogens found in heat-treated and fermented foods, respectively. Furan and EC are classified as a possible (Group 2B) and probable carcinogen (Group 2A) by IARC. Due to their carcinogenicity many researches have been conducted to develop analytical method from various food matrices such as soybean paste (Doenjang), soy sauce and vinegar. The aim of this study is to develop a method to reduce the level of furan and EC utilizing food additives in two food systems such as soy sauce and soybean paste model system. Among them, soy sauce has been known to have a high concentration of furan by Maillard reaction from the manufacturing process. Soy sauce was manufactured using a standard manufacturing procedure using Koji (Aspergillus Oryzae) fermentation. Three metal ions ( , and ) and one antioxidant (BHT) were added before boiling step in soy sauce processing. A level of furan was determined by SPME followed by GC-MS, every 5 days up to 30 days. The effect of food additives in furan formation was significant in a differing degree. Addition of metal ions such as  and  decreased the furan concentration in comparison to furan level in control sample, while addition of increased the furan concentration up to 30 days. In the case of BHT, addition of BHT to soy sauce did not decrease the level of furan up to 10 days. Regarding to the EC, the effect of urease on the formation of EC in the presence citrulline, ethanol and urea was investigated in this study. For the EC, Doenjang model system was prepared to determine the reduction of EC in fermented foods. Doenjang was made in laboratory by standardized the manufacturing process. The precursors of EC such as citrulline, ethanol and urea were added to Doenjang with and without urease. The concentrations of EC in Doenjang model were analyzed by Gas Chromatography-Mass Spectrometry/ Selective Ion Monitoring mode (GC-MS/SIM) during a fermentation period. The results suggest that the role of food additives and several precursors in the formation of furan and EC in soy sauce and soybean paste model system. As a future progress of the experiment, addition of more food additives is under consideration to reduce the level of furan and EC in various food systems.

Changes in the levels of furan and ethyl carbamate in various food model systems

248th National Meeting (2014)

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