Unveiling the Role of Furanic Compounds in Coffee Quality

Abstract

Furan and its derivatives are generated during coffee roasting. These compounds contribute to both potential toxicological risks and sensory characteristics of the final beverage. Despite their relevance, few analytical approaches allow the simultaneous quantification of key furanic compounds, such as furan (FU), furfural (FURF), 5-methylfurfural (5-MF), and furaneol (FNOL) in coffee. Moreover, the relationship between their concentrations and the coffee quality has not been fully elucidated. In this study, a multiple headspace gas chromatography−mass spectrometry (MHS−GC−MS/MS) method was optimized for the quantification of these compounds. Using only 20 mg of coffee, the method achieved detection and quantification limits ranging from 0.004 to 0.2 mg·kg−1 and 0.012 to 0.6 mg·kg−1 , respectively, with precision below 20%. The validated method was applied to 20 commercial coffee samples, which also underwent sensory evaluation and an overall quality classification. Results indicated a positive correlation between coffee acidity and furanic compound levels, with higher concentrations of these compounds being associated with improved sensory quality. Nonetheless, strategies remain necessary to maintain desirable flavor attributes while minimizing consumer exposure to these potentially harmful compounds.