Exposures and Emissions in Coffee Roasting Facilities and Cafés: Diacetyl, 2,3-Pentanedione, and Other Volatile Organic Compounds

Exposures and Emissions in Coffee Roasting Facilities and Cafés: Diacetyl, 2,3-Pentanedione, and Other Volatile Organic Compounds

Roasted coffee and many coffee flavorings emit volatile organic compounds (VOCs) including diacetyl and 2,3-pentanedione. Exposures to VOCs during roasting, packaging, grinding, and flavoring coffee can negatively impact the respiratory health of workers. Inhalational exposures to diacetyl and 2,3-p...

Full description

Bibliographic Details
Main Authors: Ryan F. LeBouf, Brie Hawley Blackley, Alyson R. Fortner, Marcia Stanton, Stephen B. Martin, Caroline P. Groth, Tia L. McClelland, Matthew G. Duling, Dru A. Burns, Anand Ranpara, Nicole Edwards, Kathleen B. Fedan, Rachel L. Bailey, Kristin J. Cummings, Randall J. Nett, Jean M. Cox-Ganser, M. Abbas Virji
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-09-01
Series:Frontiers in Public Health
Subjects:
coffee roasting and packaging
cafe
exposure assessment
volatile organic compounds
diacetyl
2,3-pentanedione (acetyl propionyl)
Online Access:https://www.frontiersin.org/article/10.3389/fpubh.2020.561740/full

Internet

https://www.frontiersin.org/article/10.3389/fpubh.2020.561740/full

Similar Items