| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543241 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Furan in coffee brews was successfully analysed by HS-SPME-GC-MS. ⺠Low temperatures and long times in roasting process decreases the furan content. ⺠Furan levels in espresso and drip coffee brews ranged from 20 to 146 ng/ml. ⺠Commercial packed coffee capsules showed furan levels from 117 to 244 ng/ml. ⺠Furan daily intake through coffee consumption was from 0.03 to 0.38 μg/kg body weight.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M.S. Altaki, F.J. Santos, M.T. Galceran,