Reduction of 4(5)‐Methylimidazole Using Cookie Model Systems

The objective of this study was to determine the reduction of 4(5)‐methylimidazole (4‐MI) under various baking conditions. For 4‐MI analysis, an analytical method using gas chromatography‐mass spectrometry was developed. The developed method was validated with linearity ( r 2 > 0.999), recovery (101% to 103%, 3 levels), and precision (1.5% to 4.3%, 3 levels). Limits of detection and quantification were 18.5 and 56.0 μg/kg, respectively. This method was used to monitor the level of 4‐MI in 11 commercial cookies, which ranged from 71.5 to 1254.8 μg/kg. Time and temperature were modified in the cookie model system to reduce 4‐MI. The largest reduction in 4‐MI (56%) was achieved by baking at 140 °C for 8 min; however the cookies baked at this condition were not well accepted by consumers. With combination of consumer liking test result, baking cookies at 140 °C for 16 min is optimal for 4‐MI reduction (28% reduction), while it has minimal impact on consumer acceptance. A strong correlation ( r 2 = 0.9981) was found between caramel colorant and 4‐MI in the cookie model system. Practical Application A consumer awareness toward toxicity of 4‐MI has been arising, and method to reduce the levels of 4‐MI in food products are being developed in many studies. Yet, these reduction studies in food model systems only focused on use of food additives for 4‐MI reduction. Current study investigated the use of process modification on 4‐MI reduction in cookie, and suggested that baking cookies longer at lower temperature, in turn, reduces the levels of 4‐MI in cookies without compromising consumer acceptance. Finding from current study can practically aid bakery industry to ensure safety of bakery products without affecting consumer likings.