Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting

@inproceedings{Gaffney2015NaturallyOD,
  title={Naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting},
  author={Shannon H Gaffney and Anders Abelmann and Jennifer S Pierce and Meghan E Glynn and John L. Henshaw and Lauren A. McCarthy and Jason T. Lotter and Monty Liong and Brent L Finley},
  booktitle={Toxicology reports},
  year={2015}
}
Over the last decade, concerns have been raised about potential respiratory health effects associated with occupational exposure to the flavoring additives diacetyl and 2,3-pentanedione. Both of these diketones are also natural components of many foods and beverages, including roasted coffee. To date, there are no published studies characterizing workplace exposures to these diketones during commercial roasting and grinding of unflavored coffee beans. In this study, we measured naturally… CONTINUE READING
5 Citations
30 References
Similar Papers

References

Publications referenced by this paper.
Showing 1-10 of 30 references

Derivation of a human equivalent concentration for diacetyl for hyperplasia of the bronchiolar epithelium, in: Presented at: Society of Toxicology’s 53rd Annual Meeting, Phoenix, AZ

  • S. H. Gaffney
  • Toxicolo
  • 2014
1 Excerpt

Influence of provenance and roast degree on the composition of potent odorants in Arabica coffees

  • M. Czerny Mayer, W. Grosch
  • Regul . Toxicol . Pharmacol .
  • 2010

Characterization of headspace volatile flavor compounds formed during kefir production: application of solid phase microextraction

  • A. Aghlara, S. Mustafa, Y. A. Manap, R. Mohamad
  • Int. J. Food. Prop
  • 2009
1 Excerpt

Similar Papers

Loading similar papers…