Chemical composition and sensory profiling of coffees treated with asparaginase to decrease acrylamide formation...

Area of Science:

• Food Chemistry
• Food Processing
• Toxicology

Background:

• Acrylamide, a potential carcinogen, forms during coffee roasting from asparagine.
• Reducing acrylamide is crucial for food safety, but maintaining coffee's sensory profile is challenging.

Purpose of the Study:

• To reduce acrylamide levels in coffee using asparaginase enzyme treatment.
• To evaluate the impact of this treatment on coffee's sensory and bioactive compounds.

Main Methods:

• Coffee beans (Arabica and Canephora) were treated with varying doses of asparaginase (1000-3000 ASNU).
• Acrylamide, asparagine, and bioactive compounds (chlorogenic acids, caffeine, trigonelline) were quantified using HPLC, LC-MS, and GC-MS.
• Sensory evaluation was performed by professional cuppers and consumers.

Main Results:

• Asparaginase treatment significantly reduced acrylamide by up to 60.7% in roasted coffee beans.
• Total chlorogenic acids and lactones decreased moderately, while caffeine and trigonelline levels remained largely unchanged.
• Sensory analysis revealed minimal changes, with some samples showing improved sensory descriptors and reduced off-notes.

Conclusions:

• Asparaginase is an effective method for reducing acrylamide in coffee without negatively impacting its sensory qualities.
• Enzyme treatment offers a promising approach for producing safer coffee products.
• Further research may optimize enzyme dosage to maximize acrylamide reduction while fully preserving sensory attributes.