“…In fact, substances with a furan moiety are a major chemical class in roast and ground coffees, including compounds such as, for example, 2-furfuryl alcohol, furfural, 2-methoxymethylfuran, furfuryl acetate, 2-furfuryl, 2-MeF, 2,5-diMeF, and vinylfuran (Chaichi, Ghasemzadeh-Mohammadi, Hashemi, & Mohammadi, 2015;Petisca, Pérez-Palaciosa, Farah, Pinhoa, & Ferreira, 2013;Shen et al, 2016). Several reports on the occurrence of furan and methylfurans in commercial coffees are available in the literature (Altaki, Santos, & Galceran, 2011;Arisseto et al, 2011;Becalski, Halldorson, Hayward, & Roscoe, 2016;Becalski et al, 2010;Bicchi et al, 2011;Chaichi et al, 2015;Guenther, Hoenicke, Biesterveld, Gerhard-Rieben, & Lantz, 2010). Published data show that furan is present in roast and ground coffees in the range of 0.7 to 3.45 mg/kg (on the basis of powder not on the beverage as consumed).…”