Characterizing the formation of process contaminants during coffee roasting by multivariate statistical analysis

•Process contaminants, amino acids and sugars were quantified by 4 analytical methods.•Multivariate statistical tools to link process contaminants & potential precursors.•Strong correlation between sucrose levels in green beans & furans roasted beans.•Acrylamide levels are related to free asparagine and amino acids in green beans.•Inverse relation between furans and acrylamide in roasting coffee process.