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...

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Bibliographic Details
Published in:	Frontiers in public health Vol. 8; p. 561740
Main Authors:	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
Format:	Journal Article
Language:	English
Published:	Switzerland Frontiers Media S.A 18.09.2020
Subjects:	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
Online Access:	Get full text
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