ReviewInternational journal of environmental research and public health2023
Thermal Contaminants in Coffee Induced by Roasting: A Review.
Review in International journal of environmental research and public health, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed, 44 citations in OpenAlex.
- A two-stage hierarchical support vector machine framework detects roasted coffee adulterants through principal component analysis of hyperspectral imaging data.Scientific reports · 2026Article
- Upcycling Spent Coffee Grounds: Approaches, Emerging Concepts and Applications.Foods (Basel, Switzerland) · 2026Review
- Bioactive Compounds in Coffee: Metabolism, Bioavailability and Health Effects-A Review.Molecules (Basel, Switzerland) · 2026Review
- Unveiling the Effects of Roasting Pre-Treatment on the Structural and Functional Properties ofFoods (Basel, Switzerland) · 2026Article
- Integrating human biomonitoring into food safety risk assessment: Advances, challenges, and future perspectives.Current research in food science · 2026Review
- Polyphenol Degradation Kinetics of Specialty Coffee in Different Presentations.Foods (Basel, Switzerland) · 2025Article
- Potential toxicological assessment of 4-Methylimidazole (4-MEI) in Ctenopharyngodon idella; LCFish physiology and biochemistry · 2025Article
- Dietary xenobiotics and their role in immunomodulation.Food science and biotechnology · 2025Review
- Microencapsulation of Spent Coffee Extract WithinFoods (Basel, Switzerland) · 2025Article
- Coffee as a Source of Antioxidants and an Elixir of Youth.Antioxidants (Basel, Switzerland) · 2025Review
- Drosophila Toxicogenomics: genetic variation and sexual dimorphism in susceptibility to 4-Methylimidazole.Human genomics · 2024Article
- The impact of furan exposure on steroidogenesis in Leydig cells: cellular and molecular observations.Molecular biology reports · 2024Article
- Chloropropanols and Their Esters in Food: An Updated Review.Foods (Basel, Switzerland) · 2024Review
- The Influence of Maceration and Flavoring on the Composition and Health-Promoting Properties of Roasted Coffee.Nutrients · 2024Article
- 4-Methylimidazole, a carcinogenic component in food, amount, methods used for measurement; a systematic review.Food chemistry: X · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, α-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.