. . "[1218B7345E11]" . "5"^^ . "European Food Research and Technology" . "3-chloropropan-1,2-diol, 3-MCPD, 3-MCPD estery, k\u00E1va, analytika"@cs . . "5"^^ . "V\u00FDskyt 3-chloropropan-1,2-diolu a jeho ester\u016F v k\u00E1v\u011B"@cs . "1438-2377" . "Dole\u017Eal, Marek" . "221" . "Occurrence of 3-chloropropane-1,2-diol and its esters in coffee" . . . "RIV/60461373:22330/05:00016106!RIV06-MSM-22330___" . . "Occurrence of 3-chloropropane-1,2-diol and its esters in coffee" . "3-chloropropane-1; 2-diol; 3-MCPD; 3-MCPD esters; coffee; principal components analysis"@en . "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" . "DE - Spolkov\u00E1 republika N\u011Bmecko" . "V\u00FDskyt 3-chloropropan-1,2-diolu a jeho ester\u016F v k\u00E1v\u011B"@cs . . "533943" . . "RIV/60461373:22330/05:00016106" . "Svejkovsk\u00E1, Blanka" . . . "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 . . "Chaloupsk\u00E1, M." . . "221-225" . . "Vel\u00ED\u0161ek, Jan" . . . . "4"^^ . . "Divinov\u00E1, Veronika" . . . "Z(MSM 223300004)" . . . "Occurrence of 3-chloropropane-1,2-diol and its esters in coffee"@en . "Occurrence of 3-chloropropane-1,2-diol and its esters in coffee"@en . "22330" . "3-4" .