Which coffee is lower in acrylamide?

Mondo Health Updated on 2024-01-29

The amount of acrylamide in coffee can be affected by a variety of factors, such as the type of raw material, the degree of roasting, and the processing method.

1.In terms of raw materials.

The amount of acrylamide produced by processing varies depending on the beans, and the coffee varieties are mainly divided into small-grain coffee (Arabica coffee), medium-grain coffee (Robusta coffee) and large-grain coffee (Liberica coffee).

Liberica coffee beans are generally unpopular due to their poor aroma, bitter flavor, and different sizes, and are rarely used in commerce.

Of the other two, the acrylamide content of roasted Arabica coffee is significantly lower than that of Robusta coffee.

At present, the more popular Yunnan small grain coffee on the market is a type of Arabica coffee.

2.Roast degree.

The degree of roasting of coffee beans is a key factor affecting the acrylamide content.

Some researchers roasted Arabica coffee beans using the hot air method, and compared the acrylamide content in coffee beans obtained from light roasting (roasting for 6 minutes, final temperature 147), medium roasting (roasting for 11 minutes, final temperature 172), and dark roasting (roasting for 18 minutes, final temperature 191).

The results showed that the accumulation of acrylamide in moderately roasted coffee beans was the highest, and the acrylamide content in light roasted and dark roasted coffee beans was relatively low.

Due to the long roasting time, asparagine and sucrose are completely consumed, and the melanoid content gradually increases.

The high temperature promotes the nucleophilic addition reaction of acrylamide and melanoidin and the volatilization of acrylamide, which reduces its content.

3.Processing method.

There are two types of coffee in the market: freshly ground coffee and instant coffee.

Freshly ground coffee is the coffee obtained by grinding, boiling, and extracting roasted coffee beans, and different coffee making processes will affect its acrylamide content.

On the whole, Turkish coffee, espresso, and Americano.

There are also literatures showing: Brewed coffee (Turkish coffee) Steeping method (French press) Extraction method (filter coffee) Italian press method (espresso).

Instant coffee, on the other hand, is coffee beans roasted, ground, extracted, properly concentrated, and then spray-dried or freeze-dried to obtain instant coffee powder.

The aroma and flavor of instant coffee are not as good as freshly ground coffee, and pre-drying, spray drying and other links will lead to the volatilization of some acrylamide.

Therefore, the acrylamide content of instant coffee is generally lower than that of freshly ground coffee.

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