Acrylamide: An approach to its knowledge and importance for roasted coffee

Area of Science:

• Food Chemistry
• Toxicology
• Analytical Chemistry

Background:

• Acrylamide (AA) is a known toxic, harmful, and carcinogenic substance, extensively studied since 2002.
• The Maillard reaction, occurring above 120°C, is the primary pathway for acrylamide formation, also contributing to desirable food browning and sensory attributes.
• Complex chemical changes during food processing can lead to secondary reactions, further generating acrylamide.

Purpose of the Study:

• To review the formation pathways of acrylamide in food.
• To discuss the significance of acrylamide levels in coffee, a globally consumed beverage.
• To highlight factors influencing acrylamide concentration in coffee and its by-products.

Main Methods:

• Literature review on acrylamide formation mechanisms, particularly the Maillard reaction.
• Analysis of factors affecting acrylamide levels in roasted coffee beans and by-products.
• Discussion of analytical and extraction method variability.

Main Results:

• The Maillard reaction is the principal route for acrylamide generation, linked to desirable sensory properties.
• Acrylamide levels in coffee are influenced by roasting conditions, brewing methods, and analytical techniques.
• The World Health Organization has set benchmark levels for acrylamide in coffee (<850 μg/kg).

Conclusions:

• Acrylamide formation is an inherent aspect of processes like coffee roasting.
• Variability in acrylamide content necessitates standardized analytical approaches.
• Controlling acrylamide levels in coffee is crucial due to its widespread consumption and health implications.