Czech J. Food Sci., 2004, 22(10):S22-S24 | DOI: 10.17221/10604-CJFS
Factors affecting the formation of acrylamide in coffee
- Graz University of Technology, Department of Food Chemistry and Technology, Graz, Austria,
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
Published: December 31, 2004 Show citation
This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.