Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences

Rahn, Anja; Yeretzian, Chahan

doi:10.1016/j.foodchem.2018.08.078

Cited by 49 publications

(35 citation statements)

References 24 publications

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“…In this work, no detectable levels of furan were found in EC samples, according to previous data [27]. Regarding furan methyl derivatives, concentrations of 2-methylfuran and 2,5-dimethylfuran ranged from 45.0 to 531.0 µg/L and from 9.0 to 112.0 µg/L (Table 2) for all samples, respectively.…”

Section: Pyrazines and Furanssupporting

confidence: 81%

“…Regarding furan methyl derivatives, concentrations of 2-methylfuran and 2,5-dimethylfuran ranged from 45.0 to 531.0 µg/L and from 9.0 to 112.0 µg/L (Table 2) for all samples, respectively. It is noticeable that the concentration pattern of methyl furans shows a high variability and, in some cases, results higher than those reported by [27], however, they fall in the range reported by others [28,29]. An interesting result is that samples, mainly ECs from brand A and brand B, showed a significant variability among methyl furan derivatives concentrations.…”

Section: Pyrazines and Furansmentioning

confidence: 59%

“…Amongst numerous factors, furan and its methyl derivatives concentration in the EC cup depend on coffee composition, processing steps, and brewing methods. In a previous study [27], coffee brewed from capsules was suggested to provide the minimum exposure to furan and its derivatives with respect to other brewing methods (except for instant coffee, which exhibited furans levels below the limit of detection), contributing least to consumer's dietary exposure to furans from coffee [28]. These data are in contrast with those reported by other authors, suggesting that commercial packed coffee capsules showed higher furan and furan derivatives concentrations than those detected in coffee samples from other brewing methods [29].…”

Section: Pyrazines and Furansmentioning

confidence: 88%

“…In addition, furans, mostly generated upon roasting from the thermal degradation of endogenous components during the Maillard reaction, and their metabolites (i.e., methyl furans), are suggested to contribute to furan toxicity. Despite coffee being a significant dietary source of methyl furans (where 2-methylfuran levels consistently exceed those of furan), in 2016 the IARC completed their reassessment on the potentially carcinogenic effects of coffee, reclassifying it as type 3-"not classifiable as to its carcinogenicity to humans"-due to insufficient evidence [27]. In fact, there are some gaps of knowledge about the toxicity of furan and methyl furans, especially about exposure to them [28].…”

Section: Pyrazines and Furansmentioning

confidence: 99%

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Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

et al. 2020

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Coffee capsules market is on the rise as it allows access to a wide selection of coffee, differing in taste and brand. However, few data about the chemical characterization of the capsule-brewed coffee aroma are available. In this work, an untargeted approach using headspace solid-phase microextraction (HS-SPME) coupled to gas chromatography–mass spectrometry (GC-MS) and combined to chemometrics was performed to study and compare aroma profile from 65 capsule-brewed espresso coffees (ECs) commercialized by five of the most representative brands in Italy. Volatile profiles obtained from ECs were subjected to multivariate statistical analysis, which generally did not show a significant variability among coffees belonging to the same brand, except for those modified after the addition of specific flavor additives or aromatic substances (such as caramel, chocolate, etc.). Similarities may be related to the starting coffee brew or the processing method, which is likely the same for each individual brand. Additionally, partial least squares discriminant analysis (PLS-DA) showed that capsules from a specific brand contain the highest concentration of pyrazines, thus characterized by an intense and characteristic aroma, and a stronger note than those from the other brands. This study supports that the chemical analysis in conjunction with chemometric tools is a useful approach for assessing flavor quality, even if the need remains to identify volatile markers of high-quality beverages.

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Section: Pyrazines and Furanssupporting

confidence: 81%

Section: Pyrazines and Furansmentioning

confidence: 59%

Section: Pyrazines and Furansmentioning

confidence: 88%

Section: Pyrazines and Furansmentioning

confidence: 99%

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Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

et al. 2020

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“…The differences might be attributed to the storage temperature or to the preparation method (Mesias & Morales, 2014). Furan losses in the range of 10% to 20% were observed by the group of Han (Han et al, 2017), and recently Rahn and Yeretzian (2018) reported a significant decrease of furan and furan derivative concentrations when cooling the beverage to drinking temperature. This practice leads to a reduction of exposure in the range of 8.0% to 17%.…”

Section: Coffeementioning

confidence: 98%

Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment

Kettlitz¹,

Scholz

Theurillat

et al. 2019

Comp Rev Food Sci Food Safe

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The acceptance of many foods is related to traditional cooking practices, which create taste and texture and are important to digestibility, preservation, and the reduction of foodborne illnesses. A wide range of compounds are formed during the cooking of foods, a number of these have been shown to lead to adverse effects in classical toxicological models and are known as food processing contaminants (FPC). It is essential that the presence and effects of such compounds alone and in combination within the diet are understood such that proportionate risk management measures can be developed, while taking a holistic view across the whole value chain. Furan and alkylfurans (principally 2‐ and 3‐methylfuran) are highly volatile FPC, which are formed in a wide range of foods at low amounts. The focus of research to‐date has been on those foods, which have been identified to be most consequential in terms of being sources of exposure, namely jarred and canned foods for infants and young children (meals and drinks) and coffee (roast and ground, soluble). This report presents (i) new industry data on the occurrence of furan and methylfurans in selected food categories following previous coffee studies, (ii) the most salient parameters that impact furan formation, and (iii) aspects of importance for the risk assessment.

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Chemical Constituents of Coffee

Pinheiro¹,

Pinheiro²,

Osório³

et al. 2020

Food Engineering Series

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Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences

Cited by 49 publications

References 24 publications

Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

Chemical Characterization of Capsule-Brewed Espresso Coffee Aroma from the Most Widespread Italian Brands by HS-SPME/GC-MS

Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment

Chemical Constituents of Coffee

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