In deep fat food processes, furan compounds with carcinogenic effects can be formed during the roasting of coffee. Furans in foods are formed by thermal oxidation of carbohydrates such as glucose, lactose and fructose, various carbohydrate/amino acid mixtures, different protein structures, casein and vitamins, as well as by oxidation of polyunsaturated fatty acids. Furan analysis, identified as a probable human carcinogen by the International Agency for Research on Cancer (IARC), is gaining importance today.
In TUBITAK BUTAL Food and Agricultural Chemistry Laboratory, furan analysis can be performed with the combination of Gas chromatography MS- Head space.
