The possibility of removing 5-hydroxymethylfurfural (HMF) and furfural from roasted coffee by application
of vacuum treatments was studied. In particular, different combinations of pressure and time were
used. Results showed that the vacuum treatment was ineffective in removing HMF and furfural from
anhydrous (commercial) coffee powder, while it proved effective if applied to previously hydrated samples.
Besides, the hydration step alone was responsible for furfurals removal, although prolonged times
were needed. By applying a hydration step up to aw 0.7, followed by a vacuum treatment at 2.7 kPa
and 60 C for 10 min, 20% and 100% HMF and furfural removals were achieved, respectively. These differences
in the percentages of HMF and furfural removal can be attributed to differences in the chemical and
physical properties of the two molecules. However, the vacuum treatments caused a significant decrease
in the coffee headspace total volatiles that in turn was responsible for a lower odour intensity of the samples.
Therefore further studies are needed to reveal process conditions able to minimise the loss of sensory
properties, making this technology a reliable strategy to mitigate the furfural contents in coffee.
