Furfural compounds in tea matrix: Quantitative characterization, flavour impacts and potential health risks

Furfurals derived from the Maillard reaction and caramelization during tea processing and storage, contribute to aroma but may pose potential health risks, which remain insufficiently investigated in tea. Herein, a UPLC method was used to quantify 5-hydroxymethylfurfural (HMF), 2-furaldehyde (Fur) and 5-methylfurfural (MF) in 405 commercial tea samples across six categories. Results showed dark tea had high Fur levels, oolong tea was rich in HMF, and the other four teas exhibited low Fur and total furfural contents. Odour activity value analysis revealed HMF had no aroma contribution to teas; MF showed aroma activity in most teas but inconsistent performance in dark tea; Fur contributed to the aroma of white, oolong, black and dark teas, but rarely exerted effects on green and yellow teas. Exposure and risk assessments confirmed the three furfurals posed no health risks under current tea consumption patterns, based on estimated daily intake and margin of exposure calculations.