Study of acrylamide formation in coffee during roasting

• Main Author: Wong, Yih Tin
• Format: Undergraduates Project Papers
• Language: English
• Published: 2006
• Subjects: TP Chemical technology
• Online Access: http://umpir.ump.edu.my/id/eprint/61/1/MY_PSM.pdf; http://umpir.ump.edu.my/id/eprint/61/

Coffee is a popular beverage in society. Acrylamide is an undesirable substance that will metabolically activated to carcinogens.Acrylamide formation is found to occur during the browning process, which is called Maillard reaction. This is the reaction between sugars and asparagines at temperature above 120°C. The roasting temperature of coffee is at least 200°C, meaning that coffee surely contain acrylamide but the level of formation is different for different roasting conditions. In this research, study of the quantity acrylamide upon the local coffee powder, commercial coffee powder and different roasting parameters coffee have been done. The highest concentration of acrylamide is in coffee which was roasted at 220°C for 5 min. Besides that, the relationship between the carbohydrates and acrylamide also have been done but no simple linear regression relationship was found.