Impact of consumer behavior on furan and furan-derivative exposure during coffee consumption. A comparison between brewing methods and drinking preferences

Abstract

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.

Keywords: 2,3-dimethylfuran (PubChem CID: 34337); 2,5-dimethylfuran (PubChem CID: 12266); 2-methylfuran (PubChem CID: 10797); 3-methylfuran (PubChem CID: 13587); Coffee; Consumer exposure; Cooling; Furan; Furan (PubChem CID: 8029); Furan-d(4) (PubChem CID: 2733420); Methylfuran.