Kraft Foods Deutschland GmbH, Bremen, Germany.
Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2010 Mar;27(3):283-90. doi: 10.1080/19440040903317505.
The occurrence of furan in some food products has already been known for a few decades, and it has been reconfirmed in more recent investigations that furan is present in a variety of foodstuffs. This list of products includes roasted coffee, which has been shown to generate furan as a result of the heat treatment at roasting which is applied to achieve the desired aroma and flavour profile of a roasted coffee. The objective of this study is to provide data to allow a better understanding of the available data of furan in coffee, the kinetics of furan generated during roasting, and to estimate the reduction of furan levels afterwards due to subsequent processing steps and consumer handling. Finally, the study is meant as a contribution to establish exposure data on the basis of scientific data at the stage of coffee consumption. This paper shows that the formation of furan during roasting is dependent on roasting conditions and is, therefore, directly linked to achieving targeted flavour profiles. Furthermore, it is demonstrated that modifications in process conditions potentially to reduce furan levels may have the opposite effect on other undesired reaction products of the roasting chemistry such as, for example, acrylamide. Due to the high volatility of furan, any subsequent processing step or consumer handling has an impact on the level of furan. As a guidance from this study and in consideration of the identified losses of each process and handling step on the basis of the trial conditions, it is estimated that only approximately 10% of the initially generated furan during roasting gets into the cup of coffee for consumption.
一些食品中存在呋喃的情况已经被人们知晓了几十年，最近的研究进一步证实，呋喃存在于各种食品中。这些产品包括烤咖啡，因为在烘焙过程中会产生呋喃，这是为了达到烤咖啡所需的香气和风味特征。本研究的目的是提供数据，以更好地理解咖啡中呋喃的现有数据、烘焙过程中生成呋喃的动力学，以及由于后续加工步骤和消费者处理而估计的呋喃水平降低。最后，该研究旨在为基于消费阶段的科学数据建立暴露数据做出贡献。本文表明，呋喃在烘焙过程中的形成取决于烘焙条件，因此直接与目标风味特征相关。此外，还证明了改变加工条件以降低呋喃水平可能对烘焙化学中其他不希望的反应产物（如丙烯酰胺）产生相反的影响。由于呋喃的高挥发性，任何后续的加工步骤或消费者处理都会对呋喃水平产生影响。根据本研究以及基于试验条件确定的每个处理和处理步骤的损失，估计在烘焙过程中最初生成的呋喃中，只有约 10%进入消费者饮用的咖啡杯中。
