Furans and reductones

Furans and reductones are major components in roasted coffee as shown in Figure 3. Arabicas possess higher amounts of furanaldehydes and Furaneol than Robustas, when roasted under comparable conditions. The aldehydes and reductones are Strecker-active components and further transformed into typical aroma and flavor compounds as demonstrated in model experiments. 

Roasting conditions (blend I = medium and blend II = dark roast) influence the spectrum of furans and reductones considerably. Reactive aldehydes and enolones decrease and furfurylalcohol, furancarboxylic acid and Maltol increase significantly. Components 1 to 5. are formed via 3-deoxy- and S to JJ via 1-deoxyosones. In addition, caramelization may also be involved. 

---