Factors and reduction strategies of Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Charcoal-Grilled Food Products


  • Madeena Noitubtim
  • Piyaporn Wangsirikul
  • Aslan Hilae


polycyclic aromatic hydrocarbons, carcinogen, grilled food


Nowadays, grilled food is very popular, especially charcoal-grilled food since it produces color, unique smell, and taste. Charcoal grilling can lead to the contamination of PAHs in food which are carcinogens. Therefore, it is important to understand the mechanisms of PAHs formation to find solutions for reducing PAHs in charcoal-grilled foods. Although the mechanism of its occurrence is still unclear, previous research has assumed the mechanism of PAHs formation in charcoal-grilled food as following reactions: incomplete combustion, pyrolysis, the Maillard reaction, lipid oxidation and degradation. The reaction depends on grilling process factors including the amount of fat in the meat, the component of marinate meat before grilling, temperature, cooking time, and charcoal used for grilling. The methods for controlling the factors that cause PAHs formation are as follows: equipment design for reducing the smoke during grilling process and oil dripping onto the charcoal, using high-quality charcoal, burning whole charcoal before grilling food, partially cooked meat before grilling, prevention of oil drop on the charcoal by wrapping the meat before grilling, which can reduce PAHs formation in charcoal-grilled food. For future study guidelines, it is interesting to study the cofactors of PAHs in charcoal-grilled food to determine the relationships between the factors contributing to PAHs in charcoal-grilled food.


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How to Cite

Noitubtim, M., Wangsirikul, P., & Hilae, A. (2023). Factors and reduction strategies of Polycyclic Aromatic Hydrocarbons (PAHs) Formation in Charcoal-Grilled Food Products. Pridiyathorn Science Journal, 2(1), 44–58. Retrieved from https://li04.tci-thaijo.org/index.php/psj/article/view/1155



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