Factors affecting the formation of acrylamide in coffee

K. Bagdonaite and M. Murkovic
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K. Bagdonaite: Graz University of Technology, Department of Food Chemistry and Technology, Graz, Austria,
M. Murkovic: Graz University of Technology, Department of Food Chemistry and Technology, Graz, Austria,

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S22-S24

Abstract: Four types of green coffee beans (Robusta and Arabica) were roasted in a laboratory roaster and in an oven. The samples were analysed for acrylamide using liquid chromatography with UV detection. Significant difference in acrylamide content was observed in different coffee types. Robusta coffee beans, roasted to different degrees of browning contained more acrylamide than Arabica varieties. Roasting time and temperature had a great influence on the acrylamide formation in coffee beans. Coffee beans roasted for longer time had less acrylamide. Additionally, coffee beans roasted at higher temperatures contained less acrylamide compared to those roasted at lower temperatures.

Keywords: acrylamide; coffee; roasting; LC-UV (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10604-cjfs

DOI: 10.17221/10604-CJFS

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