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

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