Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science, UCSC, Via Emilia Parmense, 84 - 29122 Piacenza, Italy.
Department of Animal Science, Food and Nutrition, Faculty of Agricultural, Food and Sustainable Science, UCSC, Via Emilia Parmense, 84 - 29122 Piacenza, Italy.
Food Chem. 2020 Jan 15;303:125372. doi: 10.1016/j.foodchem.2019.125372. Epub 2019 Aug 19.
The formation and partial degradation of acrylamide (AA), asparagine and low molecular weight sugars were evaluated during an industrial coffee roasting process, in which the temperature increased from 90° to about 215 °C. Arabica and Robusta varieties were roasted individually. AA content reached the maximum value at 10 min, corresponding to a temperature of 175-177 °C (1045 ± 28 and 795 ± 25 µg kg for Arabica and Robusta, respectively). Successively, AA content decreased very quickly and at 14 min (203-205 °C) its concentration was lower than the benchmark level of 400 µg kg for roast coffee set by the EU Commission Regulation (2017/2158). In the final product, AA content was close to 300 µg kg. Asparagine quickly decreased; contrary, the concentration of fructose and glucose increased reaching their maximum value at 12 min. Then, a quick degradation occurred; their increase could be mainly due to the hydrolysis of sucrose, which decreased in the same period.
在工业咖啡烘焙过程中，评估了丙烯酰胺（AA）、天冬酰胺和低分子量糖的形成和部分降解，在此过程中，温度从 90°C 升高到约 215°C。阿拉比卡和罗布斯塔品种分别进行烘焙。AA 含量在 10 分钟时达到最大值，对应温度为 175-177°C（阿拉比卡和罗布斯塔的含量分别为 1045±28 和 795±25µg/kg）。随后，AA 含量迅速下降，在 14 分钟（203-205°C）时，其浓度低于欧盟委员会法规（2017/2158）规定的烤咖啡 400µg/kg 的基准水平。在最终产品中，AA 含量接近 300µg/kg。天冬酰胺迅速减少；相反，果糖和葡萄糖的浓度增加，在 12 分钟时达到最大值。然后，发生了快速降解；它们的增加可能主要是由于蔗糖的水解，蔗糖在同一时期减少。
