Lantz Ingo, Ternité Ruediger, Wilkens Jochen, Hoenicke Katrin, Guenther Helmut, van der Stegen Gerrit H D
Tchibo GmbH, Hamburg, Germany.
Mol Nutr Food Res. 2006 Nov;50(11):1039-46. doi: 10.1002/mnfr.200600069.
The content of acrylamide in coffee reaches a peak early in the roasting process, reflecting occurrence of both formation and destruction of acrylamide during roasting. Levels of acrylamide in the fully roasted product are a small fraction of the peak reached earlier. Glucose and moisture in green coffee do not show a significant correlation with acrylamide in roasted coffee. Pre-roasting levels of asparagine show a correlation only in Arabica coffee. The main factors affecting the level of acrylamide in roasted coffee appear to be the Arabica/Robusta ratio, with Robusta giving higher levels; time and degree of roast, with both shorter and lighter roasting at the edges of the normal roasting range giving higher levels; storage condition and time, with clear reduction at ambient storage. This storage reduction of acrylamide followed second order reaction kinetics with an activation energy of 73 KJ/mole. The acrylamide in roasted coffee is largely extracted into the brew and stable within usual time of consumption. As these four main factors also substantially affect the sensorial characteristics of the brew, and as modifications of the process have to comply with the consumer-accepted boundaries of taste profiles, only small effects on the acrylamide level are expected to be achievable.
咖啡中丙烯酰胺的含量在烘焙过程早期达到峰值，这反映出烘焙过程中丙烯酰胺的形成与分解同时发生。完全烘焙后的产品中丙烯酰胺的含量仅为早期峰值的一小部分。生咖啡豆中的葡萄糖和水分与烘焙咖啡中的丙烯酰胺没有显著相关性。仅在阿拉比卡咖啡中，烘焙前的天冬酰胺水平呈现出相关性。影响烘焙咖啡中丙烯酰胺含量的主要因素似乎包括：阿拉比卡/罗布斯塔咖啡豆的比例（罗布斯塔咖啡豆会产生更高含量的丙烯酰胺）；烘焙时间和程度（在正常烘焙范围边缘进行较短时间和较浅程度的烘焙会产生更高含量的丙烯酰胺）；储存条件和时间（在常温储存时丙烯酰胺含量会明显降低）。丙烯酰胺的这种储存减少遵循二级反应动力学，活化能为73千焦/摩尔。烘焙咖啡中的丙烯酰胺大部分会被萃取到冲泡液中，并且在通常的饮用时间内保持稳定。由于这四个主要因素也会极大地影响冲泡液的感官特性，而且工艺的改变必须符合消费者可接受的口味特征界限，因此预计对丙烯酰胺含量的影响很小。
