**5. Conclusions**

Consistent with the relatively high amounts of furfuryl alcohol (above 10 mg/kg) observed in coffee, baked goods, bread, fish, and some spirit drinks, monitoring these items for furfuryl alcohol is advisable for comprehensive estimation of exposures and the risk of these foods, while more research on the occurrence of β-myrcene in foods and beverages in general is required for meaningful risk assessment.

**Acknowledgments:** Andreas Scharinger is thanked for excellent technical assistance for the NMR work. Alex Okaru is indebted to the DAAD (German Academic Exchange Service) programme funding No. 5250960 for the scholarship award.

**Author Contributions:** All authors contributed equally to this study.

**Conflicts of Interest:** The authors declare no conflict of interest.
