Table 9.
Instantaneous activity exposures of diacetyl and 2,3-pentanedione using evacuated canisters (NMAM 3900).
| Diacetyl | 2,3-Pentanedione | ||||||||
|---|---|---|---|---|---|---|---|---|---|
| Activity | N | GM (ppb) | GSD | P95 (ppb) | %BDL | GM (ppb) | GSD | P95 (ppb) | %BDL |
| NON-FLAVOR | |||||||||
| Grinding coffee beans | 67 | 25 | 4.7 | 314 | 0 | 15 | 4.7 | 191 | 1.5 |
| Miscellaneous café tasks | 6 | 8.6 | 1.4 | 15 | 0 | 8.5 | 1.5 | 16 | 0 |
| Moving roasted beans or ground coffee | 59 | 9.3 | 6.7 | 212 | 3.4 | 5.8 | 7.6 | 164 | 17 |
| Packaging coffee | 32 | 18 | 2.7 | 90 | 0 | 13 | 3.0 | 78 | 0 |
| Pulling sample of beans during roasting | 14 | 8.4 | 3.0 | 51 | 0 | 5.2 | 3.0 | 32 | 7.1 |
| Quality control | 20 | 22 | 2.2 | 79 | 0 | 14 | 2.4 | 61 | 0 |
| Roasting coffee beans | 16 | 5.6 | 4.3 | 62 | 6.3 | 4.4 | 4.2 | 47 | 6.3 |
| FLAVOR | |||||||||
| Flavoring coffee | 16 | 62 | 15 | 5,311 | 6.3 | 54 | 7.9 | 1,594 | 0 |
| Grinding coffee beans | 26 | 42 | 6.6 | 933 | 7.7 | 46 | 3.1 | 299 | 0 |
| Moving roasted beans or ground coffee | 11 | 42 | 2.4 | 179 | 9.1 | 24 | 2.4 | 98 | 9.1 |
| Packaging coffee | 7 | 76 | 2.5 | 342 | 0 | 39 | 2.4 | 158 | 0 |
| Pulling sample of beans during roasting | 6 | 17 | 8.2 | 535 | 17 | – | – | 49* | 33 |
| Quality control | 3 | – | – | 53* | 0 | – | – | 30* | 0 |
| Roasting coffee beans | 13 | 9.3 | 3.5 | 73.0 | 0 | 3.7 | 6.1 | 71 | 15 |
N, number of samples; GM, geometric mean; ppb, parts per billion; GSD, geometric standard deviation; P95, 95th percentile; %BDL, percent samples below the limit of detection; max*, maximum presented when <5 measurements were above the detection limit; “–,” not enough samples above the detection limit to obtain an estimate.