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Exposures and Emissions in Coffee Roasting Facilities and Cafés: Diacetyl, 2,3-Pentanedione, and Other Volatile Organic Compounds
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...
Autores principales: | LeBouf, Ryan F., Blackley, Brie Hawley, Fortner, Alyson R., Stanton, Marcia, Martin, Stephen B., Groth, Caroline P., McClelland, Tia L., Duling, Matthew G., Burns, Dru A., Ranpara, Anand, Edwards, Nicole, Fedan, Kathleen B., Bailey, Rachel L., Cummings, Kristin J., Nett, Randall J., Cox-Ganser, Jean M., Virji, M. Abbas |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7531227/ https://www.ncbi.nlm.nih.gov/pubmed/33072698 http://dx.doi.org/10.3389/fpubh.2020.561740 |
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