Fast and Slow Roasting of Alcohol- and Honey-infused Coffee Blends: A Comparative Study of PAH and N-PAH Emissions
Abstract Polycyclic aromatic hydrocarbon (PAH) and nitrated PAH (N-PAH) emissions during coffee roasting were investigated. The fast roasting of green coffee resulted in mass and toxic concentrations approximately 1.6 and 3.2 times higher than in the slow roasting method (5,069 ng Nm−3 and 14.1 ng B...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2023-12-01
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| Series: | Aerosol and Air Quality Research |
| Subjects: | |
| Online Access: | https://doi.org/10.4209/aaqr.230221 |
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| Summary: | Abstract Polycyclic aromatic hydrocarbon (PAH) and nitrated PAH (N-PAH) emissions during coffee roasting were investigated. The fast roasting of green coffee resulted in mass and toxic concentrations approximately 1.6 and 3.2 times higher than in the slow roasting method (5,069 ng Nm−3 and 14.1 ng BaP-TEQ Nm−3, respectively). However, when considering all the coffee formulations, only the mass concentrations between the two roasting methods were statistically different (p = 0.05). The initial concentrations of total mass PAHs and PAH4 (BaA, Chr, BbF, and BaP) in green coffee beans (A) were 57.8 ng g−1 and 0.591 ng g−1, respectively. Following roasting, the PAH concentrations decreased to 34.8 ng g−1 and 40.5 ng g−1 during fast and slow roasting, respectively, with PAH4 concentrations below the detection limit (LOQ = 0.2 ng g−1). N-PAHs in the flue gas, green coffee, and roasted coffee beans were also below detection limits, except for the case of fast roasting of B-3 (coffee infused with bourbon whiskey and granulated sugar) where concentrations were 0.503 ng g−1. The flue gas profile was predominantly composed of naphthalene. On the other hand, the coffee bean profile had significant fractions of three-ringed compounds. Generally, the PAH congener profiles for both the fast and slow roasting methods were similar. For N-PAHs, only 2-nitropyrene was detected in the fast roasting of B-3. The PAH diagnostic ratios indicated that the source of PAHs in green coffee was pyrogenic in nature and more specifically, petroleum combustion. Finally, the emission factors for the fast and slow roasting of green coffee were 1.36 mg kg−1 of coffee (7.49 µg BaP-TEQ kg−1) and 0.483 mg kg−1 (1.35 µg BaP-TEQ kg−1), respectively. These results narrow the research gap on toxic emissions during coffee roasting and would be of particular interest in independent coffee shops where roasting is done in-house. |
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| ISSN: | 1680-8584 2071-1409 |