The amounts of furan formed were 112.1 ± 9.42 ng/ml and
115.17 ± 1.93 ng/ml when ribose and alanine/serine were heated
without food additives, respectively (Table 2). Because pentoses
are more reactive than hexoses, the level of furan in model III
was greater than that in model II. Among previous model system
studies (Locas & Yaylayan, 2004), ascorbic acid potentially
produced furan, followed by glycoaldehyde/alanine > erythrose
> ribose/serine > sucrose/serine > fructose/serine > glucose/cysteine.
However, the ribose and serine model system formed the highest
level of furan in our study.