Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee and coffee brew

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 23, 2007, Pages 9719-9726

  Houessou, Justin Koffi ^a   Maloug, Saber ^a   Leveque, Anne Sophie ^a   Delteil, Corine ^a   Heyd, Bertrand ^a   Camel, Valérie ^a  

^a AGROPARISTECH   (France)

Author keywords

Arabica; Coffee; Fluidization; Polycyclic aromatic hydrocarbons; Roasting

Indexed keywords

POLYCYCLIC AROMATIC HYDROCARBON;

ARTICLE; CHEMISTRY; COFFEE; COMPARATIVE STUDY; FOOD HANDLING; HEAT; METHODOLOGY; PLANT SEED;

COFFEA; COFFEE; FOOD HANDLING; HEAT; POLYCYCLIC HYDROCARBONS, AROMATIC; SEEDS;

COFFEA ARABICA;

EID: 36749081683     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071745s     Document Type: Article

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