Chemical in Cakes That Gives Buttery Flavor May Pose Health Risk

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Chemical in Cakes That Gives Buttery Flavor May Pose Health Risk
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Researchers found levels of DNA-damaging chemicals 'concerningly above the commonly admitted threshold of toxicological concern.'

DNA-damaging chemicals could be lurking in your favorite sweet treats, a new study has found.The unmistakable taste of chocolate results from a chemical cocktail of different flavors that are brought out during the cocoa roasting process. Among these are a class of molecules called α,β-unsaturated carbonyls.

However, one carbonyl, furan-2-one, appeared in much higher concentrations in the crepe and cake samples.Furan-2-one produces a rich buttery flavor and was once used as a flavoring in baked goods. However, it is now banned in the European Union due to its demonstrated genotoxic effects But that doesn't mean it can't still form naturally.'Our study suggests it probably naturally occurs from thermal reactions during food production,' first author Alexandre Dusart told Newsweek.

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