A. Adams, C. Bouckaert, F. Lancker, . Van, B. Meulenaer et al., , 2011.

, Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived ?,?Unsaturated Aldehydes, Journal of Agricultural and Food Chemistry, vol.59, pp.11058-11062


A. , Corps gras d'origines animale et végétale-Détermination des teneurs en, 1996.

C. Petisca, T. Pérez-palacios, O. Pinho, and I. M. Ferreira, Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of Furanic Compounds in Espresso Coffee, Food Analytical Methods, vol.7, pp.81-88, 2014.


J. Pico, J. Bernal, and M. Gómez, Wheat bread aroma compounds in crumb and crust : A review, Food Research International, vol.75, pp.200-215, 2015.


P. Poinot, G. Arvisenet, J. Grua-priol, D. Colas, C. Fillonneau et al., Influence of formulation and process on the aromatic profile and physical characteristics of bread, Journal of Cereal Science, vol.48, issue.3, pp.686-697, 2008.
URL : https://hal.archives-ouvertes.fr/hal-02194806


M. A. Pozo-bayón, A. Ruíz-rodríguez, K. Pernin, and N. Cayot, Influence of Eggs on the Aroma Composition of a Sponge Cake and on the Aroma Release in Model Studies on Flavored Sponge Cakes, Journal of Agricultural and Food Chemistry, vol.55, pp.1418-1426, 2007.

M. Quintas, C. Guimarães, J. Baylina, T. R. Brandão, and C. L. Silva, , 2007.

, Multiresponse modelling of the caramelisation reaction, vol.8, pp.306-315

B. Rega, A. Guerard, J. Delarue, M. Maire, and P. Giampaoli, On-line dynamic HSSPME for monitoring endogenous aroma compounds released during the baking of a model cake, Food Chemistry, vol.112, issue.1, pp.9-17, 2009.


R. Srivastava, J. Bousquières, M. Cepeda-vázquez, S. Roux, C. Bonazzi et al., Kinetic study of furan and furfural generation during baking of cake models, Food Chemistry, 2017.
URL : https://hal.archives-ouvertes.fr/hal-01746020

R. H. Stadler, Heat-generated toxicants in foods: acrylamide, MCPD esters and furan, Chemical contaminants and residues in food, pp.201-232, 2012.

J. Stofberg and F. Grundschober, Comsumption ratio and food predominance of flavoring materials, Perfumer & Flavorist, vol.12, issue.4, p.27, 1987.

, National Nutrient Database for Standard Reference, 2016.

F. B. Whitfield, Volatiles from interactions of Maillard reactions and lipids, Critical Reviews in Food Science and Nutrition, vol.31, issue.1-2, pp.1-58, 1992.


V. A. Yaylayan and A. Keyhani, Origin of Carbohydrate Degradation Products in LAlanine/D-[13C] Glucose Model Systems, Journal of Agricultural and Food Chemistry, vol.48, pp.2415-2419, 2000.

H. Yoshida, I. Kondo, and G. Kajimoto, Participation of Free Fatty Acids in the Oxidation of Purified Soybean Oil During Microwave Heating, Journal of the American Oil Chemists' Society, vol.69, issue.11, pp.1136-1140, 1992.

Y. Zhang, Y. Song, X. Hu, X. Liao, Y. Ni et al., Effects of sugars in batter formula and baking conditions on 5-hydroxymethylfurfural and furfural formation in sponge cake models, Food Research International, vol.49, pp.439-445, 2012.


O. Zoller, F. Sager, and H. Reinhard, Furan in food: Headspace method and product survey, Food Additives and Contaminants, vol.24, pp.91-107, 2007.