Table 1.

Chemical and physical properties of polycyclic aromatic hydrocarbons present in food.

Compound Name	Abbreviation	Chemical Formula	Molecular Weight (g mol−1)	Melting Point (°C)	Boiling Point (°C)
5-Methylchrysene	5MC	C19H14	242.3	118	458
Acenaphthene	ACE	C12H10	154.2	203	279
Acenaphthylene	ACY	C12H8	152.2	92–93	265–275
Anthracene	ANT	C14H10	178.2	218	340–342
Benz[a]anthracene	BaA	C18H12	228.3	158	438
Benzo[a]pyrene	BaP	C20H12	252.3	179	495
Benzo[b]fluoranthene	BbF	C20H12	252.3	168	481
Benzo[c]fluorene	BcF	C17H12	216.3	125–127	398
Benzo[e]pyrene	BeP	C20H12	252.3	177	492
Benzo[ghi]perylene	BPe	C22H12	276.3	273	550
Benzo[j]fluoranthene	BjF	C20H12	252.3	165–166	480
Benzo[k]fluoranthene	BkF	C20H12	252.3	216	480
Chrysene	Chr	C18H12	228.3	254	448
Cyclopenta[cd]pyrene	CPP	C18H10	226.3	170	439
Dibenzo[a,e]pyrene	DeP	C24H14	302.4	233–244	592
Dibenz[a,h]anthracene	DBA	C22H14	278.3	262	535
Dibenzo[a,i]pyrene	DiP	C24H14	302.4	281–284	594
Dibenzo[a,l]pyrene	DlP	C24H14	302.4	162	595
Flourene	FLR	C13H10	166.2	116–117	295
Fluoranthene	FLT	C16H10	202.3	111	375
Indeno[1,2,3-cd]pyrene	IcP	C22H12	276.3	164	530
Naphthalene	NAP	C10H8	128.2	80	218
Phenanthrene	PHN	C14H10	178.2	100	340
Pyrene	PYR	C16H10	202.3	156	393–404

Adapted from [15].