Mechanism of Polycyclic Aromatic Hydrocarbon Formation in Food Processing: A Review

doi:10.7506/spkx1002-6630-201815039

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (15): 269-274.doi: 10.7506/spkx1002-6630-201815039

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Mechanism of Polycyclic Aromatic Hydrocarbon Formation in Food Processing: A Review

NIE Wen1, TU Zehui1, ZHAN Jianfeng2, CAI Kezhou1,*, JIANG Shaotong1, CHEN Conggui1

1. Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China; 2. College of Life Sciences, Huanggang Normal University, Huanggang 438000, China

Online:2018-08-15 Published:2018-08-15

Abstract

Abstract: Polycyclic aromatic hydrocarbons (PAHs) are a class of pollutants hazardous to both the environment and foods. Previously, a lot of research efforts have been devoted to the detection and safety evaluation PAHs in the environment, the detection and control of PAHs contamination in food processing, and the study of the underlying mechanism. This review paper focuses on the chemical mechanism for the formation of PAHs and their formation mechanisms in food processing. Meanwhile, the current studies are briefly reviewed. This review is expected to provide new perspectives on the control of PAHs in food.

Key words: polycyclic aromatic hydrocarbons, chemical mechanism, food processing, formation mechanism

CLC Number:

TS251.1

NIE Wen, TU Zehui, ZHAN Jianfeng, CAI Kezhou, JIANG Shaotong, CHEN Conggui. Mechanism of Polycyclic Aromatic Hydrocarbon Formation in Food Processing: A Review[J]. FOOD SCIENCE, 2018, 39(15): 269-274.

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Mechanism of Polycyclic Aromatic Hydrocarbon Formation in Food Processing: A Review

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