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Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew.
J Agric Food Chem. 2007 Nov 14; 55(23):9719-26.JA

Abstract

Roasting is a critical process in coffee production as it enables the development of flavor and aroma. At the same time, roasting may lead to the formation of nondesirable compounds, such as polycyclic aromatic hydrocarbons (PAHs). In this study, Arabica green coffee beans from Cuba were roasted under controlled conditions to monitor PAH formation during the roasting process. Roasting was performed in a pilot spouted bed roaster, with the inlet air temperature varying from 180 to 260 degrees C, using both dark (20 min) and light (5 min) roasting conditions. Several PAHs were determined in both roasted coffee samples and green coffee samples. Also, coffee brews, obtained using an electric coffee maker, were analyzed for final estimation of PAH transfer coefficients to the infusion. Formation of phenanthrene, anthracene, and benzo[a]anthracene in coffee beans was observed at temperatures above 220 degrees C, whereas formation of pyrene and chrysene required 260 degrees C. Low levels of benzo[g,h,i]perylene were also noted for dark roasting under 260 degrees C, with simultaneous partial degradation of three-cycle PAHs, suggesting that transformation of low molecular PAHs to high molecular PAHs occurs as the roasting degree is increased. The PAH transfer to the infusion was quite moderate (<35%), with a slightly lower extractability for dark-roasted coffee as compared to light-roasted coffee.

Authors+Show Affiliations

AgroParisTech, UMR AgroParisTech/INRA 214 IAQA, 16 Rue Claude Bernard, 75231 Paris cedex 05, France.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Comparative Study
Journal Article

Language

eng

PubMed ID

17941690

Citation

Houessou, Justin Koffi, et al. "Effect of Roasting Conditions On the Polycyclic Aromatic Hydrocarbon Content in Ground Arabica Coffee and Coffee Brew." Journal of Agricultural and Food Chemistry, vol. 55, no. 23, 2007, pp. 9719-26.
Houessou JK, Maloug S, Leveque AS, et al. Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew. J Agric Food Chem. 2007;55(23):9719-26.
Houessou, J. K., Maloug, S., Leveque, A. S., Delteil, C., Heyd, B., & Camel, V. (2007). Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew. Journal of Agricultural and Food Chemistry, 55(23), 9719-26.
Houessou JK, et al. Effect of Roasting Conditions On the Polycyclic Aromatic Hydrocarbon Content in Ground Arabica Coffee and Coffee Brew. J Agric Food Chem. 2007 Nov 14;55(23):9719-26. PubMed PMID: 17941690.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew. AU - Houessou,Justin Koffi, AU - Maloug,Saber, AU - Leveque,Anne-Sophie, AU - Delteil,Corine, AU - Heyd,Bertrand, AU - Camel,Valérie, Y1 - 2007/10/18/ PY - 2007/10/19/pubmed PY - 2008/1/16/medline PY - 2007/10/19/entrez SP - 9719 EP - 26 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 23 N2 - Roasting is a critical process in coffee production as it enables the development of flavor and aroma. At the same time, roasting may lead to the formation of nondesirable compounds, such as polycyclic aromatic hydrocarbons (PAHs). In this study, Arabica green coffee beans from Cuba were roasted under controlled conditions to monitor PAH formation during the roasting process. Roasting was performed in a pilot spouted bed roaster, with the inlet air temperature varying from 180 to 260 degrees C, using both dark (20 min) and light (5 min) roasting conditions. Several PAHs were determined in both roasted coffee samples and green coffee samples. Also, coffee brews, obtained using an electric coffee maker, were analyzed for final estimation of PAH transfer coefficients to the infusion. Formation of phenanthrene, anthracene, and benzo[a]anthracene in coffee beans was observed at temperatures above 220 degrees C, whereas formation of pyrene and chrysene required 260 degrees C. Low levels of benzo[g,h,i]perylene were also noted for dark roasting under 260 degrees C, with simultaneous partial degradation of three-cycle PAHs, suggesting that transformation of low molecular PAHs to high molecular PAHs occurs as the roasting degree is increased. The PAH transfer to the infusion was quite moderate (<35%), with a slightly lower extractability for dark-roasted coffee as compared to light-roasted coffee. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17941690/Effect_of_roasting_conditions_on_the_polycyclic_aromatic_hydrocarbon_content_in_ground_Arabica_coffee_and_coffee_brew_ L2 - https://doi.org/10.1021/jf071745s DB - PRIME DP - Unbound Medicine ER -