Furfuryl alcohol is a food borne heat generated compound that occurs in variable amounts in certain foods, typically less than 1 mg kg−1. Thermal processing of foods and ageing of alcoholic beverages are the major sources of furfuryl alcohol. The highest contents of furfuryl alcohol have been reported in coffee beans (>100 mg kg−1), fish products (about 10 mg kg−1) while wines contain between 1 and 10 mg L−1, and 8 mg L−1 in pineapple juice. However, the carcinogenic activity of furfuryl alcohol is low just as is the concentration in most foods. Subsequently only high exposure may present a risk to health of consumers which may not be feasible except in occupational poisoning. This chapter describes the properties, uses, occurrence and exposure, analytical methods, toxicology,and risk assessment including mitigation ofthe food and beverage contaminant, furfuryl alcohol.
