ArticleACS omega2026
Unveiling the Role of Furanic Compounds in Coffee Quality.
Article in ACS omega, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
5 authors.
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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
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Registered trials
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