naturally occurring diacetyl and 2,3-pentanedione concentrations associated with roasting and grinding unflavored coffee beans in a commercial setting

Over the last decade, concerns have been raised about potential respiratory health effects associated with occupational exposure to the flavoring additives diacetyl and 2,3-pentanedione. Both of these diketones are also natural components of many foods and beverages, including roasted coffee. To date, there are no published studies characterizing workplace exposures to these diketones during commercial roasting and grinding of unflavored coffee beans. In this study, we measured naturally occurring diacetyl, 2,3-pentanedione, and respirable dust at a facility that roasts and grinds coffee beans with no added flavoring agents. Sampling was conducted over the course of three roasting batches and three grinding batches at varying distances from a commercial roaster and grinder. The three batches consisted of lightly roasted soft beans, lightly roasted hard beans, and dark roasted hard beans. Roasting occurred for 37 to 41 min, and the grinding process took between 8 and 11 min. Diacetyl, 2,3-pentanedione, and respirable dust concentrations measured during roasting ranged from less than the limit of detection (

Reference Key	gaffney2015toxicologynaturally Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors	;Shannon H. Gaffney;Anders Abelmann;Jennifer S. Pierce;Meghan E. Glynn;John L. Henshaw;Lauren A. McCarthy;Jason T. Lotter;Monty Liong;Brent L. Finley
Journal	international journal of systematic and evolutionary microbiology
Year	2015
DOI	10.1016/j.toxrep.2015.08.003
URL	http://www.sciencedirect.com/science/article/pii/S2214750015300445 https://doi.org/10.1016/j.toxrep.2015.08.003
Keywords	2 exposure assessment coffee poisons