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Keywords

Analysis, Brewing, Risk assessment, Roasting, Polycyclic aromatic hydrocarbons (PAHs)

Abstract

The good performance conditions for determination of EU priority PAHs in coffee samples were established to evaluate the effects of roasting degree on the PAHs in coffee beans and the brewing methods on the PAHs transfer from coffee beans to their brews. The consumption risk of the PAHs in coffee products was also assessed. The PAHs levels of the roasted coffee beans were in the order: 923.65 ng/g (dark roast) > 132.20 ng/g (medium roast) > 69.28 ng/g (light roast). Compared with general brewing with the drip bag (PAHs content, 0.30–0.62 ng/mL in coffee brews), the coffee machine brewing (set at 4 bar) induced higher PAHs release into coffee brews (PAHs content, 0.36–2.14 ng/g). The PAHs amounts of the commercial brewed and canned coffee products were 0.32–1.23 ng/g and 0.16–0.46 ng/g, respectively. The consumption risk of the PAHs in the coffee brews and products is a low level of concern.

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Research highlights_9.pdf (94 kB)
Research highlights_9
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Graphical Abstract_9

Creative Commons License

Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.

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