About: Occurrence of 3-chloropropane-1,2-diol and its esters in coffee

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About: Occurrence of 3-chloropropane-1,2-diol and its esters in coffee Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Fifteen coffee samples comprising green, roasted, decaffeinated and instant coffees were analysed for their content of free and bound 3-chloropropane-1,2-diol (3-MCPD). Green coffees contained only traces of the free 3-MCPD. 3-MCPD in roasted coffees was found at the level of 10.1-18.5 g/kg. The highest 3-MCPD level of 18.5 g/kg was found in one instant coffees sample and in coffees with very long time application during roasting. The final colour of the roasted coffee beans was directly linked to the 3-MCPD formed, the darker beans having the greatest concentration, and arabica coffees contained lower 3-MCPD levels than robusta coffees. The level of bound 3-MCPD varied between 6 g/kg (soluble coffees) and 390 g/kg (decaffeinated coffee) and exceeded the free 3-MCPD level 8 to 33 times. Arabica coffees contained higher levels of the bound 3-MCPD than robusta coffees. The recognised precursors of 3-MCPD (salt, glycerol, lipids) were also determined and their influence on the formation of the free a Fifteen coffee samples comprising green, roasted, decaffeinated and instant coffees were analysed for their content of free and bound 3-chloropropane-1,2-diol (3-MCPD). Green coffees contained only traces of the free 3-MCPD. 3-MCPD in roasted coffees was found at the level of 10.1-18.5 g/kg. The highest 3-MCPD level of 18.5 g/kg was found in one instant coffees sample and in coffees with very long time application during roasting. The final colour of the roasted coffee beans was directly linked to the 3-MCPD formed, the darker beans having the greatest concentration, and arabica coffees contained lower 3-MCPD levels than robusta coffees. The level of bound 3-MCPD varied between 6 g/kg (soluble coffees) and 390 g/kg (decaffeinated coffee) and exceeded the free 3-MCPD level 8 to 33 times. Arabica coffees contained higher levels of the bound 3-MCPD than robusta coffees. The recognised precursors of 3-MCPD (salt, glycerol, lipids) were also determined and their influence on the formation of the free a (en) 3-chloropropan-1,2-diol, 3-MCPD, 3-MCPD estery, káva, analytika (cs)
Title	Occurrence of 3-chloropropane-1,2-diol and its esters in coffee Occurrence of 3-chloropropane-1,2-diol and its esters in coffee (en) Výskyt 3-chloropropan-1,2-diolu a jeho esterů v kávě (cs)
skos:prefLabel	Occurrence of 3-chloropropane-1,2-diol and its esters in coffee Occurrence of 3-chloropropane-1,2-diol and its esters in coffee (en) Výskyt 3-chloropropan-1,2-diolu a jeho esterů v kávě (cs)
skos:notation	RIV/60461373:22330/05:00016106!RIV06-MSM-22330___
http://linked.open.../vavai/riv/strany	221-225
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300004)
http://linked.open...iv/cisloPeriodika	3-4
http://linked.open...vai/riv/dodaniDat	2006
http://linked.open...aciTvurceVysledku	Divinová, Veronika Velíšek, Jan Svejkovská, Blanka Doležal, Marek
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	533943
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/05:00016106
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	3-chloropropane-1; 2-diol; 3-MCPD; 3-MCPD esters; coffee; principal components analysis (en)
http://linked.open.../riv/klicoveSlovo	2-diol 3-MCPD 3-chloropropane-1 3-MCPD esters coffee principal components analysis
http://linked.open...odStatuVydavatele	DE - Spolková republika Německo
http://linked.open...ontrolniKodProRIV	[1218B7345E11]
http://linked.open...i/riv/nazevZdroje	European Food Research and Technology
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2005
http://linked.open...v/svazekPeriodika	221
http://linked.open...iv/tvurceVysledku	Velíšek, Jan Doležal, Marek Divinová, Veronika Svejkovská, Blanka Chaloupská, M.
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300004
issn	1438-2377
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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