Über den Einbau von Trichloräthylen in Inhaltsstoffe des Kaffees bei dessen Decoffeinierung

Abstract After decaffeination of green coffee beans by extraction with [ 14 C]‐trichloroethylene, the beans were radioactive and did not loose their activity during roasting. On the basis of the radioactivity uptake, it is estimated that during commercial decaffeination 0.25 to 1 g of trichloroethylene is incorporated per kg of beans. The nature of the compound or compounds formed on interaction of trichloroethylene with coffee constituents is still unknown, but attention is directed to the possibility of the formation of highly toxic S‐dichlorovinyl derivatives as is the case in the extraction of soya beans with trichloroethylene.