Characterization of Neoformed Compounds (NFCs) in Coffee and Cocoa: Formation, Comparison, and Risk Assessment

Neoformed compounds (NFCs) are generated during the thermal processing of foods such as coffee and cocoa through Maillard reactions, caramelization, lipid oxidation, and the thermal degradation of carbohydrates and proteins. Several of these compounds exhibit potential genotoxic or carcinogenic properties, necessitating characterization of their formation, occurrence, and dietary exposure. This chapter quantifies and compares NFCs in roasted coffee and cocoa beans from the Huila region (Colombia), evaluates the effects of beverage preparation, and estimates health risks to the population of Neiva using the Estimated Daily Intake (EDI) and Margin of Exposure (MOE) approaches. Acrylamide levels were comparable in both matrices; however, cocoa exhibited higher HMF concentrations, associated with its higher sugar content, whereas coffee showed higher levels of furfuryl alcohol (FFA) and 2-furfural. During beverage preparation, acrylamide decreased markedly (≈24% transfer), while HMF and FFA increased, favored by the acidic and thermal conditions of extraction. Although mean intake values remained within ranges considered safe, the 95th percentile exceeded reference values for HMF and yielded MOE values below 10,000 for acrylamide, indicating scenarios of increased toxicological concern. Overall, exposure to NFCs is matrix-dependent and strongly influenced by processing conditions and consumption habits. While coffee also provides beneficial bioactive compounds, high-consumption groups may face elevated risks, underscoring the need for integrated mitigation strategies during roasting and beverage preparation.