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Published on: May 26, 2023
Furfural compounds in tea matrix: Quantitative characterization, flavour impacts and potential health risks
Li Li1, Xuemei Gao1, Jiezhong Zan2
1College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China.
Food Research International (Ottawa, Ont.)
|May 22, 2026
Summary
This study quantified furfurals in tea, finding levels pose no health risks. While contributing to tea aroma, 5-hydroxymethylfurfural (HMF), 2-furaldehyde (Fur), and 5-methylfurfural (MF) are safe for consumers.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Toxicology
Background:
- Furfurals, formed during tea processing, impact aroma but their health implications require investigation.
- Limited data exists on furfural levels and associated risks in diverse tea types.
Purpose of the Study:
- To quantify 5-hydroxymethylfurfural (HMF), 2-furaldehyde (Fur), and 5-methylfurfural (MF) in commercial teas.
- To assess the aroma contribution of these furfurals.
- To evaluate potential health risks associated with furfural consumption in tea.
Main Methods:
- Ultra-Performance Liquid Chromatography (UPLC) for furfural quantification.
- Analysis of 405 tea samples across six categories.
- Odour activity value analysis and risk assessment (estimated daily intake, margin of exposure).
Main Results:
- Dark tea showed high Fur; oolong tea was rich in HMF; other teas had low furfural content.
- Fur contributed to aroma in white, oolong, black, and dark teas.
- HMF had no aroma impact; MF had inconsistent aroma activity; furfurals posed no health risks at current consumption levels.
Conclusions:
- Furfurals are present in tea with varying levels across types.
- Specific furfurals contribute to tea aroma, but their impact differs by tea category.
- Current tea consumption patterns do not present health risks from these furfurals.
