P-21 - A Hidden Threat in Beer: furan-2(5h)-one, a Small Undesired Genotoxic Carbonyl Originating from Special Malts

The increasing focus on public health and food safety has led to growing concern over the presence of genotoxic compounds in food products. Among these, the odorant furan-2(5H)-one has been detected in various foods, raising questions about its formation mechanisms and prevalence. It is suspected to originate from Maillard-like reactions or caramelization of sugars during food processing, particularly under high-temperature conditions. However, its presence in malt-based products remains poorly understood. Given the widespread use of malt in the food and beverage industries, its potential to generate harmful compounds during processing was investigated in this study, with a particular focus on kilning. We hypothesized that higher roasting intensity, associated with a darker malt color, would correlate with increased furan-2(5H)-one level in malt. Using the solvent-assisted flavour evaporation (SAFE) technique coupled with GC-MS, we analysed furan-2(5H)-one levels in different worts produced following EBC protocols, varying in malt composition. Results showed a strong correlation (R² = 0.996) between furan-2(5H)-one concentration and the EBC color of the wort. Ongoing research aims to further investigate the specific formation pathways of furan-2(5H)-one during kilning, as well as the physicochemical conditions driving its formation.