Factors Affecting Acrylamide Levels in Coffee Beverages

Abstract

Acrylamide is a heat-generated food toxicant formed via the Maillard reaction between asparagine and reducing sugars during food processing. In coffee, acrylamide is intensively formed during the early stages of roasting, but its content tends to diminish with increasing temperature and time of roasting. The acrylamide content in coffee is dependent on the coffee species, degree of roast, and storage conditions. Different methods of brew preparation, according to regional and personal preferences, lead to different amounts of acrylamide in coffee brews and, consequently, to different exposures to this compound.