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...

Celý popis

Uloženo v:

Podrobná bibliografie
Vydáno v:	Frontiers in public health Ročník 8; s. 561740
Hlavní autoři:	LeBouf, Ryan F., Blackley, Brie Hawley, Fortner, Alyson R., Stanton, Marcia, Martin, Stephen B., Groth, Caroline P., McClelland, Tia L., Duling, Matthew G., Burns, Dru A., Ranpara, Anand, Edwards, Nicole, Fedan, Kathleen B., Bailey, Rachel L., Cummings, Kristin J., Nett, Randall J., Cox-Ganser, Jean M., Virji, M. Abbas
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Switzerland Frontiers Media S.A 18.09.2020
Témata:	2,3-pentanedione (acetyl propionyl) cafe Coffee - adverse effects coffee roasting and packaging diacetyl Diacetyl - adverse effects exposure assessment Humans Occupational Exposure - analysis Pentanones Public Health United States volatile organic compounds Volatile Organic Compounds - analysis United States 2,3-pentanedione (acetyl propionyl) coffee roasting and packaging exposure assessment cafe diacetyl volatile organic compounds
ISSN:	2296-2565, 2296-2565
On-line přístup:	Získat plný text
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Buďte první, kdo okomentuje tento záznam!