Monitoring of Furan Derivates and Key Aroma Species Simultaneously in Coffee and Coffee Substitutes

The production of coffee and process development of new coffee variants and substitutes (caffeine free, alternative taste, and aroma profiles, etc.), is a huge industry globally. The ability to guarantee the safety of these products while also monitoring the flavour and aroma qualities of products to meet consumer expectations and preferences is vital. Here, a method for simultaneous analysis of Furans and Non-Target Screening (NTS) of other key compounds, such as aroma-active species, is demonstrated.