Acrylamide: impact of precursors concentration, origin, post‐harvesting process and roasting level in high‐quality arabica and Robusta coffee

Abstract

SummaryOrigin of coffee, precursors concentration, post‐harvesting processes and commercial roasting degrees were evaluated for their impact on acrylamide content in roasted coffee. Forty Seven Specialty Arabica and 7 high‐quality Robusta green coffee samples were analysed to determine sugars, asparagine and Aw. Acrylamide was quantified on light, medium and dark roasted samples. In green coffee, glucose and fructose content resulted lower after wet and honey processes, no remarkable differences were found for sucrose and asparagine. In all samples, the content of asparagine was generally lower than what provided in previous works. Acrylamide concentration never exceeded the limit of 400 μg kg−1 in Arabica samples and it does once in Robusta, it peaked between light and medium roasting, and it was higher in Robusta. Moreover, it was lower in honey coffee than in others. Acrylamide correlated with asparagine in Robusta, while with monosaccharides and Aw in dry and honey Arabica. Coffee Origin impacted on precursors and acrylamide.