Since
coffee is a significant contributor to the consumption of
acrylamide, its reduction is required. Acrylamide is produced during
the roasting of coffee beans, but the roasting process is an essential
step in determining the taste of coffee. Acrylamide content in coffee
has been suggested to decrease by reacting with proteins and/or other
substances during storage, but details are unknown. Investigation
of acrylamide adducts may contribute to a strategy for acrylamide
reduction in coffee. In this study, a stable isotope labeling technique,
combined with high-resolution mass spectrometry, allows the identification
of acrylamide adducts (3-hydroxypyridine-acrylamide and pyridine-acrylamide)
in canned milk coffee. Other acrylamide adducts derived from milk
coffee proteins, Lys-acrylic acid and CysSO2-acrylic acid,
were identified. During a 4-month storage period, the formation of
these four adducts was found to reduce the total content of acrylamide
by 75.3% in canned milk coffee. Therefore, endogenous proteins can
be used in acrylamide reduction.