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Food Additives & Contaminants: Part A Volume 39, 2022 - Issue 3

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Traces of 2-phenylphenol in roasted coffee are not related to agrochemical residue in green coffee beans, but to generation during roasting

Viviane Theurillata Nestlé Product Technology Center Beverage, Société des Produits Nestlé, Orbe, SwitzerlandCorrespondence[email protected]
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Stéphanie Laborieb Nestlé Quality Assurance Center;c Nestlé France, Cergy, FranceView further author information

Guido Schenka Nestlé Product Technology Center Beverage, Société des Produits Nestlé, Orbe, SwitzerlandView further author information

Pages 525-530 | Received 20 Jul 2021, Accepted 04 Nov 2021, Published online: 10 Jan 2022

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https://doi.org/10.1080/19440049.2021.2005829
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Janet Menzio, Silvia Tagliapietra, Alessandro Barge, Bianca Serito, Elena Calegari, Arianna Binello & Giancarlo Cravotto. (2023) The challenge of o-phenylphenol detection in coffee: How “OPP-conjugates” hide their presence in green and roasted samples. Food Chemistry 404, pages 134597.
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