Potential Antagonistic Effects of Acrylamide Mitigation during Coffee Roasting on Furfuryl Alcohol, Furan and 5-Hydroxymethylfurfural

Abstract

The four heat-induced coffee contaminants—acrylamide, furfuryl alcohol (FA), furan and 5-hydroxymethylfurfural (HMF)—were analyzed in a collective of commercial samples as well as in Coffea arabica seeds roasted under controlled conditions from very light Scandinavian style to very dark Neapolitan style profiles. Regarding acrylamide, average contents in commercial samples were lower than in a previous study in 2002 (195 compared to 303 µg/kg). The roasting experiment confirmed the inverse relationship between roasting degree and acrylamide content, i.e., the lighter the coffee, the higher the acrylamide content. However, FA, furan and HMF were inversely related to acrylamide and found in higher contents in darker roasts. Therefore, mitigation measures must consider all contaminants and not be focused isolatedly on acrylamide, specifically since FA and HMF are contained in much higher contents with lower margins of exposure compared to acrylamide.

Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener)

“…Nuclear magnetic resonance spectroscopy in combination with chemometrics has been applied either for routine quality control and/or detection of potentially harmful substances in beverages such as alcohol [20], fruit juices [21,22] and coffee [8,23]. NMR spectroscopy may be applied for the quantification of caffeine, OMC, kahweol, 5-hydroxymethylfurfural (HMF) and furfuryl alcohol in coffee [24][25][26]. For decaffeinated coffee, NMR spectroscopy may be used to determine the residual quantities of caffeine, which would typically be less than 1 g/kg.…”

Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee

“…Although lengthy roasting can reduce acrylamide formation by degrading this substance, other substances that are also carcinogenic can be formed [6]. Lengthy roasting causes degradation of the beneficial coffee components and changes sensory characteristics of the beverage [7].…”

“…However, chemical routes are not completely elucidated. Evidence points to asparagine as the main amino acid involved in the Maillard reaction as one of the key precursors in the mechanism of acrylamide formation [7].…”

Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener)

“…Nuclear magnetic resonance spectroscopy in combination with chemometrics has been applied either for routine quality control and/or detection of potentially harmful substances in beverages such alcohol [20], fruit juices [21,22] and coffee [8,23]. NMR spectroscopy may be applied for the quantification of caffeine, OMC, kahweol, 5-hydroxymethylfurfural (HMF) and furfuryl alcohol in coffee [24][25][26]. For decaffeinated coffee, NMR spectroscopy may be used to determine the residual quantities of caffeine, which would typically be less than 1 g/kg.…”