Model Predictions of Occupational Exposures to Diacetyl and 2,3-Pentanedione Emitted From Roasted Whole Bean and Ground Coffee: Influence of Roast Level and Physical Form on Specific Emission Rates

Model Predictions of Occupational Exposures to Diacetyl and 2,3-Pentanedione Emitted From Roasted Whole Bean and Ground Coffee: Influence of Roast Level and Physical Form on Specific Emission Rates

Roasted coffee emits hazardous volatile organic compounds including diacetyl and 2,3-pentanedione. Workers in non-flavored coffee roasting and packaging facilities might inhale diacetyl and 2,3-pentanedione from roasted coffee above occupational exposure limits depending on their work activities and...

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Bibliographic Details
Main Authors: Ryan F. LeBouf, Anand Ranpara, Elizabeth Fernandez, Dru A. Burns, Alyson R. Fortner
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-03-01
Series:Frontiers in Public Health
Subjects:
diacetyl
2
3-pentanedione
coffee
emission rate
occupational exposures
Online Access:https://www.frontiersin.org/articles/10.3389/fpubh.2022.786924/full

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