Acrylamide in coffee : impact of bean selection, roasting, storage, brewing and strategies for mitigation

Sammanfattning

Coffee is one of the major dietary sources of acrylamide (AA), a heat-induced contaminant classified as probably carcinogenic to humans. This literature study investigates how coffee bean variety, roasting, storage and brewing influence AA formation and extraction while also evaluating potential mitigation strategies. The findings show that Robusta generally contains higher levels of the precursor asparagine and consequently higher AA concentrations than Arabica. Roasting degree strongly affects AA levels with light roasted coffee consequently containing the highest concentration and dark roast the lowest due to thermal degradation of AA during prolonged roasting. Storage further reduces AA levels over time, particularly at elevated temperatures although prolonged storage negatively affects sensory qualities. Brewing parameters such as coffee-to-water ratio, brewing time, temperature and extraction method significantly influence the amount of AA transferred to the beverage. Different brewing methods and coffee consumption habits intersect with deeply rooted regional and cultural consumer preferences, expecting individuals to alter their drinking habits is impractical. Therefore, mitigation efforts must focus on upstream, industrial solutions. The most viable approaches include sorting out defective green beans, optimizing roasting time-temperature profiles, utilizing advanced technologies like vacuum roasting, and implementing enzymatic asparaginase pretreatments to ensure public health without compromising sensory quality.