Coffee: Production, Quality and Chemistry
CHAPTER 30: Acrylamide
Published:11 Jan 2019
Acrylamide is a potentially toxic organic compound formed by heat-induced reactions between the amino acid asparagine and reactive dicarbonyl or hydroxycarbonyl compounds such as reducing sugars. It occurs whenever raw food products with high levels of free asparagine, such as cereals and potatoes, are heated under low moisture environment. Coffee is one of the foodstuffs presenting higher acrylamide levels, which give rise to major concerns from producers, consumers, and food safety authorities. This review surveys the key features related to the presence of acrylamide in coffee, with a particular emphasis on the occurrence, factors affecting the formation, and mitigation strategies. The most recent findings on exposure assessment and contribution of coffee for the human intake of acrylamide are also reviewed.