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8306206 
Journal Article 
Influence of roasting conditions on polycyclic aromatic hydrocarbon contents in ground coffee bean 
Nam, H; Seo, I; Shin, HS 
2009 
Chk 
Han'guk Sikp'um Kwahakhoe Chi
ISSN: 0367-6293 
41 
4 
362-368 
Korean 
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. ©The Korean Society of Food Science and Technology. 
Benzo[a]pyrene; Coffee; Polycyclic aromatic hydrocarbons; Roasting