Please note that 0 values denote 'No data'. All content of free and bound AGE values are based upon (mg/100 gram or ml food)
| Compound | Food item | Process method | Processing temperature (°C) | Processing time (min.) | Storage method | Sample preparation | Sample detection | Content of free AGE (mg/100 gram or ml food) | Content of bound AGE (mg/100 gram or ml food) |
|---|---|---|---|---|---|---|---|---|---|
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 2.2 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 2.2 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 3 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 4.4 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 3.7 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 5.5 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 5.8 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 1.2 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 4.5 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 1.9 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 3.6 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 2.8 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 0.6 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 0.9 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 1.1 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 1.6 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 3.8 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 5.7 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 0.6 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 4 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 1.6 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 6 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 5 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 0.4 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 1.5 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 1.2 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 0.71 | 0 |
| HMF | Vending machine - coffee brew | n.r | n.r | n.r | No data | reshcoffee samples were immediately stored in 100 mL double-sealed con-tainers to prevent furan losses and refrigerated unopened at 4 °C untilanalysis. Volume of coffee beverage was measured | HPLC | 0.8 | 0 |
| Compound | Food item | Process method | Processing temperature (°C) | Processing time (min.) | Storage method | Sample preparation | Sample detection | Content of free AGE (mg/100 gram or ml food) | Content of bound AGE (mg/100 gram or ml food) |