A simple, sensitive and accurate method for the analysis of furan in roasted coffee has been used based on headspace-solid-phase micro-extraction (HS-SPME) coupled to gas chromatography-mass spectrometry (GC-MS). The extraction was performed using 75-µm carboxen/polydimethylsiloxane fiber. Ionic strength, extraction time and temperature, and desorption time were assessed as the most important parameters affecting the HS-SPME procedure and d4-furan was used as the internal standard. The linearity range was in the range 0.0075-0.486 ng g-1; the LOD and LOQ calculated using the signal-to-noise ratio approach were 0.002 and 0.006 ng g-1, respectively. The inter- and intra-day precision was 8 and 10%, respectively. The concentration of furan found in batches of roasted coffee powder different producing countries ranged from 57.3 to 587.3 ng g-1. The mean reduction in furan levels observed when brewing coffee by either infusion, using a moka pot or an expresso machine was 57, 67.5 and 63.3%, respectively.
La Pera, L., Liberatore, A., Avellone, G., Fanara, S., Dugo, G., & Agozzino, P. (2009). Analysis of furan in coffee from different provenience by head-space solid phase microextraction gas chromatography-mass spectrometry: effect of brewing procedures. FOOD ADDITIVES & CONTAMINANTS. PART A. CHEMISTRY, ANALYSIS, CONTROL, EXPOSURE & RISK ASSESSMENT, 26(6), 786-792 [10.1080/02652030902751712].