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Determination of Furan in Coffee by Static and Dynamic Headspace/GC/MS - Food and Beverage - Animal Nutrition
Furan is a highly volatile compound and is formed as a result of the thermal treatment during the roasting of coffee beans. Due to the toxicity and carcinogenicity of furan it is a necessary to determine the content of furan in food after thermal treatmenCoffees have aroma and taste based on where the beans are grown, roasting techniques and flavour additives. One component of the bean responsible for the aroma and some of the taste are volatile organic compounds (VOC). Furan is one VOC that has recently been investigated in food. An FDA method for furan in food uses static headspace and requires 30 minutes of incubation time at 60°C. Figure 1 shows the SCION Instruments 8X00 GC platform.
This application note presents data comparing the determination of furan in dry coffee by both static and dynamic headspace techniques. In the dynamic headspace method analytes are swept and concentrated on a sorbent trap that greatly increases compound sensitivity and decreases sample preparation time.
Download complete Application Note here: Determination of Furan in Coffee by Static and Dynamic Headspace/GC/MS