Ying-Chun Wan, Department of Food Science, National Taiwan Ocean University, Taiwan
Zwe-Lin Kong, Department of Food Science, National Taiwan Ocean University, Taiwan
Yu-Hsuan Chao, Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, Taiwan
Chia-Fang Teng, Shimadzu Scientific Instruments (Taiwan) Co., Ltd
Deng-Jye Yang, Institute of Food Safety and Health Risk Assessment, National Yang Ming Chiao Tung University-Yangming Campus, TaiwanFollow

The good performance conditions for determination of EU priority PAHs in coffee samples were established to evaluate the effects of roasting degree on the PAHs in coffee beans and the brewing methods on the PAHs transfer from coffee beans to their brews. The consumption risk of the PAHs in coffee products was also assessed. The PAHs levels of the roasted coffee beans were in the order: 923.65 ng/g (dark roast) > 132.20 ng/g (medium roast) > 69.28 ng/g (light roast). Compared with general brewing with the drip bag (PAHs content, 0.30–0.62 ng/mL in coffee brews), the coffee machine brewing (set at 4 bar) induced higher PAHs release into coffee brews (PAHs content, 0.36–2.14 ng/g). The PAHs amounts of the commercial brewed and canned coffee products were 0.32–1.23 ng/g and 0.16–0.46 ng/g, respectively. The consumption risk of the PAHs in the coffee brews and products is a low level of concern.

Wan, Ying-Chun; Kong, Zwe-Lin; Chao, Yu-Hsuan; Teng, Chia-Fang; and Yang, Deng-Jye (2022) "Optimization of QuEChERS and high performance liquid chromatography-fluorescence detection conditions to assess the impact of preparation procedures on EU priority PAHs in coffee samples and their PAHs consumption risk," Journal of Food and Drug Analysis: Vol. 30 : Iss. 4 , Article 10.
Available at: https://doi.org/10.38212/2224-6614.3436

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