Effect of Roasting Conditions on the Polycyclic Aromatic Hydrocarbon Content in Ground Arabica Coffee and Coffee Brew-Reference-Cited by-同舟云学术

Effect of Roasting Conditions on the Polycyclic Aromatic Hydrocarbon Content in Ground Arabica Coffee and Coffee Brew

Published:2007-10-18 Issue:23 Volume:55 Page:9719-9726
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Houessou Justin Koffi¹,Maloug Saber¹,Leveque Anne-Sophie¹,Delteil Corine¹,Heyd Bertrand¹,Camel Valérie¹

Affiliation:

1. AgroParisTech, UMR AgroParisTech/INRA 214 IAQA, 16 Rue Claude Bernard, 75231 Paris cedex 05, France, and AgroParisTech, UMR AgroParisTech/CEMAGREF/INRA 1145 GENIAL, 1 avenue des Olympiades, 91740 Massy cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf071745s

Reference19 articles.

1. Antioxidative Activity of Heterocyclic Compounds Found in Coffee Volatiles Produced by Maillard Reaction

2. Trigonelline, a naturally occurring constituent of green coffee beans behind the mutagenic activity of roasted coffee?

3. Analysis of acrylamide in coffee and dietary exposure to acrylamide from coffee

4. Impact of the roasting degree of coffee on the in vitro radical scavenging capacity and content of acrylamide

5. Studies on acrylamide levels in roasting, storage and brewing of coffee

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