TY - JOUR
T1 - Influence of roasting conditions on polycyclic aromatic hydrocarbon contents in ground coffee bean
AU - Nam, Hejung
AU - Seo, Ilwon
AU - Shin, Han Seung
PY - 2009
Y1 - 2009
N2 - Roasting may lead to the formation of undesired compounds, such as polycyclic aromatic hydrocarbons (PAHs). In this study, green coffee beans were roasted under controlled conditions and the formation of PAHs during the roasting process was monitored. Roasting was performed in a hot air roaster, with an inlet air temperature varying from 150 to 250°C for 5, 10, and 20 min. The PAH content of the roasted coffee was then evaluated by HPLC-FLD. The levels of total PAHs in Arabica (Colombia, Brazil) and Robusta (India) coffee samples were 1.26-215.07, 1.85-178.14, and 0.18-2.61 μg/kg, respectively.
AB - Roasting may lead to the formation of undesired compounds, such as polycyclic aromatic hydrocarbons (PAHs). In this study, green coffee beans were roasted under controlled conditions and the formation of PAHs during the roasting process was monitored. Roasting was performed in a hot air roaster, with an inlet air temperature varying from 150 to 250°C for 5, 10, and 20 min. The PAH content of the roasted coffee was then evaluated by HPLC-FLD. The levels of total PAHs in Arabica (Colombia, Brazil) and Robusta (India) coffee samples were 1.26-215.07, 1.85-178.14, and 0.18-2.61 μg/kg, respectively.
KW - Benzo[a]pyrene
KW - Coffee
KW - Polycyclic aromatic hydrocarbons
KW - Roasting
UR - http://www.scopus.com/inward/record.url?scp=79959485463&partnerID=8YFLogxK
M3 - Article
AN - SCOPUS:79959485463
SN - 0367-6293
VL - 41
SP - 362
EP - 368
JO - Korean Journal of Food Science and Technology
JF - Korean Journal of Food Science and Technology
IS - 4
ER -