Polycyclic aromatic hydrocarbons roasted coffee

A. 76 and 10-50 ppb for A.77, the most abundant polycyclic aromatic hydrocarbon that they identified in roasted coffee. 

Kuratsune M. and Hueper W.C. (1960) Polycyclic aromatic hydrocarbons in roasted coffee. J. Natl Cancer Inst. 24, 463-9. 

Houessou J.K., Maloug S., Leveque A.-S., DelteU C., Heyd B., Camel V. Effect of roasting conditions on the polycyclic aromatic hydrocarbon content in ground Arabica coffee andcoffeebrew./ouma/ of Agricultural and Food Chemistry, 55 9719-9726 (2007). 

Being interested here in the volatile components of coffee aroma, we shall arbitrarily limit the list of the aromatic hydrocarbons to tricyclic structures. The higher fused polycyclic hydrocarbons (fluoranthene [206-44-0], pyrene [129-00-0], chrysene [218-01-9], benz[ ]anthracene (1,2-benzanthracene) [56-55-3], benz[< ]acephenanthrylene (3,4-benzofluoranthene) [205-99-2], benzo[ ]pyrene (3,4-benzopyrene, 3,4-BP) [50-32-8], benzo[e]pyrene (1,2-benzopyrene) [192-97-2], perylene [198-55-0], benzo[g,/i,/]perylene (1,12-benzopyrene) [191-24-2], and dibenz[ ,//]anthracene (1,2,5,6-dibenzanthracene) [53-70-3]) cannot be considered as a part of the aroma. However, as some of these, specially benzo[o pyrene, are known for carcinogenic properties, they have been particularly analyzed in food subject to roasting or smoke-curing. 

Nistor C. (1980) Presence of aromatic polycyclic hydrocarbons in roasted coffee beans. Rev. lg., Bacteriol., Virosoi, Parazitol., Epidemiol, Pneumofiziol, lg. 29, 51-4. 

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