Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences.
This study examined the influence of consumer behavior on furan, 2-methylfuran, 3-methylfuran, 2,5-dimethylfuran and 2,3-dimethylfuran exposure in coffee. Coffees brewed using a filter, fully automatic, capsule machine or reconstituted instant coffee were found to have a significant different cup concentrations of furan derivatives. Coffee brewed with the fully automatic machine contained the highest furan and furan derivative concentrations (99.05 µg/L furan, 263.91 µg/L 2-methylfuran, 13.15 µg/L 3-methylfuran and 8.44 µg/L 2,5-dimethylfuran) whereas soluble coffee did not contain detectable levels, thereby contributing least to a consumer's dietary exposure. Furan and furan derivative concentrations were found to decrease significantly upon cooling, reducing consumer exposure by 8.0-17.2 % on average once the coffee reached drinking temperature 55-60 °C, in ceramic cups. Serving coffee in a ceramic or disposable cup were found to influence the cooling dynamics of the coffee but did not statistically influence the consumers exposure at a given temperature.
['Rahn|Anja|A|', 'Yeretzian|Chahan|C|']
D003069:Coffee D003296:Cooking D005663:Furans D008401:Gas Chromatography-Mass Spectrometry D006801:Humans D013696:Temperature
Furan Coffee Cooling Consumer exposure 2,3-dimethylfuran (PubChem CID: 34337) 2,5-dimethylfuran (PubChem CID: 12266) 2-methylfuran (PubChem CID: 10797) 3-methylfuran (PubChem CID: 13587) Furan (PubChem CID: 8029) Furan-d(4) (PubChem CID: 2733420) Methylfuran