The relationship between acrylamide and various components during coffee roasting and effect of amino acids on acrylamide formation

• Published in: Journal of food processing and preservation Vol. 45; no. 5
• Main Authors: Hu, Huihui, Liu, Xiaoling, Jiang, Lian, Zhang, Qi, Zhang, Haide
• Format: Journal Article
• Language: English
• Published: 01.05.2021
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.15421

In this study, the level of acrylamide (AAM) in Robusta coffee beans was analyzed in a hot air roaster, in which the temperature was increased from room temperature to 220°C. Results showed that the maximum AAM level of 974 ± 29 μg/kg was achieved at 180°C. Thereafter, AAM continuously decreased down to 109 ± 18 μg/kg. The concentration curves of AAM precursors, namely, 5‐hydroxymethyl furfural (5‐HMF), sugars, and asparagine, were plotted and their correlations with AAM was analyzed. Moreover, the promotion or inhibition effects of amino acids on the AAM production were observed in a model system. The addition of tryptophan, alanine, phenylalanine, cysteine, glutamine, arginine, serine, and lysine exhibited promoting effects on the initial AAM production rate. However, the promotion effect became weaker as heating time extended. Under the three heating times, both glycine and aspartic acid exerted an inhibitory effect on AAM production. Novelty impact statement A temperature over 200°C should be achieved to obtain low AAM level. The relationship between AAM and precursor substances is closely related. The presence of Gly and Asp in coffee can inhibit AAM formation.