Identification of (furan-2-yl)methylated benzene diols and triols as a novel class of bitter compounds in roasted coffee

► Hydroxybenzenes react with furanaldehydes to form (furan-2-yl)methylated benzenes. ► (Furan-2-yl)methylated benzenes are formed upon coffee roasting. ► (Furan-2-yl)methylated benzenes exhibit potent bitter taste. ► Formation of (furan-2-yl)methylated benzenes runs via the furfuryl cation.