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

Figures & data

Table 1. 2-Phenylphenol levels of green coffee beans and corresponding roasted coffee

Sample Code	Green Coffee	Roasted Coffee
	2-phenylphenol [mg/kg]	Roast Colour [CTN]*	2-phenylphenol [mg/kg]
1	<0.01	40	0.046
2	<0.01	42	<0.01
3	<0.01	54	0.022
4	<0.01	55	0.032
5	<0.01	55	0.032
6	<0.01	60	<0.01
7	<0.01	61	<0.01
8	<0.01	86	<0.01
9	<0.01	90	<0.01

Figure 1. Impact of coffee roasting degree on the 2-phenylphenol level

Figure 2. Generation of 2-phenylphenol during coffee roasting

Figure 3. Intra-batch variability. The grey lines represent the median ±2x standard deviation

Figure 4. Inter batch variability results evidence that production batch 2 is statistically significantly higher (18%) than production batch 1. The error bars represent the standard deviation within one production

Table 2. 2-phenylphenol results analysed in five different packaging laminates

Factory	Laminate	2-phenylphenol [µg/dm^2]
P1	A	<0.1
	B	<0.1
	C	<0.1
P2	D	<0.1
P2	E	<0.1

Figure 5. Sampling plan of soluble coffees analysed on 2-phenylphenol

Table 3. Coffee preparation mode and analytical results

	Drip filter	Espresso
Number of preparations	3	12
Total roasted coffee weight [g]	192.0	203.7
Total beverage weight [g]	2ʹ584.1	691.5
Total solids [%]	1.73	4.39
2-phenylphenol roasted coffee [mg/kg]	0.034 average of 3 results (0.035/0.035/0.032)	0.034 average of 3 results (0.035/0.035/0.032)
2-phenylphenol freeze dried extract [mg/kg]	0.023	0.037