|
KMID : 0380620090410040362
|
|
Korean Journal of Food Science and Technology
2009 Volume.41 No. 4 p.362 ~ p.368
|
|
|
Influence of Roasting Conditions on Polycyclic AromaticHydrocarbon Contents in Ground Coffee Bean
|
|
Nam He-Jung
Seo Il-Won
Shin Han-Seung
|
|
|
Abstract
|
|
|
|
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 roastingprocess was monitored. Roasting was performed in a hot air roaster, with an inlet air temperature varying from 150 to250oC for 5, 10, and 20min. The PAH content of the roasted coffee was then evaluated by HPLC-FLD. The levels oftotal 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.
|
|
|
KEYWORD
|
|
|
coffee, polycyclic aromatic hydrocarbons, benzo[a]pyrene, roasting
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|