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Coffee in Health and Disease Prevention by Victor R. Preedy

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Chapter 110

Analysis of Furan in Coffee

Marta Mesias,  and Francisco J. Morales     Department of Characterisation, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Spanish National Research Council, Madrid, Spain

Abstract

Furan is a highly volatile compound present in many foods and drinks as a result of thermal treatment during processing. It has been estimated that coffee consumption may be the highest contributor to furan exposure from dietary sources among adults. Furan is present in coffee as part of the volatile aroma components generated during roasting of green coffee beans. From roasting to the cup, furan levels decrease because of its high volatility and low water solubility. Thus, through grinding, ...

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