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

• Main Authors: Ryan F. LeBouf (Author), Brie Hawley Blackley (Author), Alyson R. Fortner (Author), Marcia Stanton (Author), Stephen B. Martin (Author), Caroline P. Groth (Author), Tia L. McClelland (Author), Matthew G. Duling (Author), Dru A. Burns (Author), Anand Ranpara (Author), Nicole Edwards (Author), Kathleen B. Fedan (Author), Rachel L. Bailey (Author), Kristin J. Cummings (Author), Randall J. Nett (Author), Jean M. Cox-Ganser (Author), M. Abbas Virji (Author)
• Format: Book
• Published: Frontiers Media S.A., 2020-09-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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...