The roasting-induced formation of thermal contaminants in coffee beans, including 5-hydroxymethylfurfural (5-HMF), acrylamide (AA), furan (F), 2-methyl furan (2-MF), and 3-methyl furan (3-MF), was investigated using a kinetic modeling approach. Results showed that AA and 5-HMF formation and elimination occur simultaneously in coffee beans during roasting and that the related reactions follow first-order reaction kinetics. The concentrations of F, 2-MF, and 3-MF increased throughout the roasting experiment, and variations in the concentrations of these compounds during roasting could be best described by empirical, logistic model. The increase in weight loss and decrease in moisture content of the beans during roasting also displayed first-order reaction kinetics. High coefficients of determination (R > 0.981) were observed for all fitted models, and the reaction rate constants of all models followed the Arrhenius law.
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