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Sugars or carbohydrates are identified as the source of free radicals in coffees, ersatz coffees, a number of other food flavouring and colouring agents formed by processes involving heating, and in beers and stouts. The radicals are not derived from phenolic constituents, in contrast to those in wine, and are unlikely to be due solely to the occurrence of Maillard reactions.
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Gonis et al. (1995) studied this question.
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