Coffee is the most popular beverage in the world and various pollutants, including volatile organic compounds (VOCs), are emitted from the coffee manufacturing workplace (roasting process). In this study, we analyzed the characteristics of VOCs emissions from roasted Arabica coffee bean powder using a VOCs emission chamber with a PTR-ToF-MS. The emission test was maintained under constant temperature (20 ± 2oC) and humidity (50 ± 5%) conditions. As a result of the emission test, most of the target compounds had a high concentration in the initial period, and decreased emissions as time lapsed. Acetaldehyde showed the highest concentration and was initially 78 ppm during the test period. Acetaldehyde was followed by propionic acid at 61 ppm, propanal at 51 ppm, and isobutanal at 50 ppm. As a result of comparing the occupational exposure limits (OELs) of individual VOC emitted during the coffee roasting process, the OELs of four substances, including acetaldehyde, propionic acid, acetic acid, and pyridine were identified. Of all four substances, only pyridine exceeded the OELs, and the other compounds had levels of 10% to 30% of the OELs.

Abstract
1. 서 론
2. 연구방법
    2.1 PTR-ToF-MS 장비 및 VOCs 물질 정량
    2.2 시험시료 및 방출실험
3. 연구결과
    3.1 커피 분말의 평균 VOCs 비행시간 질량스펙트럼
    3.2 방출시간에 따른 VOCs 농도 분포 특징
    3.3 VOCs 방출농도 수준에 대한 고찰
4. 결 론
감사의 글
References

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