Fural is an alternative term for furfural, the aromatic aldehyde also known as furaldehyde or 2-furaldehyde. It forms from pentose sugars during heating, roasting and acid processing of foods, contributing characteristic notes to bread crust, coffee, spirits and caramelised products. Flavour chemists monitor it as an indicator of heat-treatment intensity, and analysts use it as a marker of heat damage or prolonged storage in juices and milk. Like other furan aldehydes, it is assessed for toxicological relevance when present at elevated levels in processed foods, so its formation is studied when processes are optimised for both flavour and safety.