Journal
FOOD CHEMISTRY
Volume 361, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.130037
Keywords
Furans; Particle size; Coffee species; SPME-GC; MS; EFSA; Food safety
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The concentration of furan and 2-methylfuran in espresso coffee is significantly influenced by particle size and coffee variety. Adjusting these factors can reduce the levels of furan and 2-methylfuran in EC.
In this study, the concentration of furan and 2-methylfuran in espresso coffee (EC) obtained from Arabica and Robusta coffee varieties was determined as a function of specific particle size. The particle size and coffee variety significantly influenced the level of furan and 2-methylfuran. In Arabica variety, furan and 2-methylfuran level increased with increasing particle size. Particularly, from C 200 mu m to C 425 mu m fractions, furan increased from 68.27 to 91.48 ng mL-1 while 2-methylfuran from 404.31 to 634.64 ng mL-1. In Robusta variety, the highest concentration of furan and 2-methylfuran occurred in ECs prepared using C300-425 mu m fraction showing values of 116.39 ng mL-1 and 845.14 ng mL-1, respectively, for furan and 2-methylfuran. On the basis of this experiment, it is possible to establish a mitigation strategy by manipulating the particle size and coffee variety in order to reduce the level of furan and 2-methylfuran in EC up to 11.4% and 18.8%, respectively.
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