Abstract

It is widely known that acrylamide, present in some different heat-treated foods, is an important toxic compound to humans. Coffee beverage is one of the most important sources of acrylamide, because the raw bean contains the reaction substrates and it is processed at very high temperature during roasting. Due to its high consumption all over the world, it is necessary to find applicable solutions to decrease the concentration of this undesired Maillard reaction product.

The present review summarizes the advance made in understanding the acrylamide formation and describes the potential acrylamide reduction strategies along all coffee production steps, from raw material to coffee brew preparation with a dominant focus on roasting stage.

Currently, it is quite established that the selection of the highest quality Arabica green coffee variety, high roasting thermal input and shortest brewing techniques lead to low final acrylamide levels. There are also few innovative interventions proposed for acrylamide control in coffee such as enzymatic treatments of raw material, vacuum or steam roasting, roasted beans supercritical fluid extraction, final beverage treatments like yeast fermentation and amino acids/additive additions. However, for these strategies the impact on the desired sensorial and nutritional coffee brew properties must be evaluated and some proposed procedures are still difficult to be applied at real industrial scale. Furthermore, in-depth studies are needed in order to find appropriate and practical solutions for acrylamide mitigation in coffee with a holistic risk/benefit approach.

摘要

众所周知，存在于某些不同热处理食品中的丙烯酰胺是对人体重要的有毒化合物。咖啡饮料是丙烯酰胺的最重要来源之一，因为生豆含有反应底物，并且在烘焙过程中会在非常高的温度下进行加工。由于其在世界范围内的大量消费，因此有必要找到适用的解决方案以降低这种不希望的美拉德反应产物的浓度。

本综述总结了在理解丙烯酰胺形成方面的进展，并描述了从原料到咖啡冲泡制备的所有咖啡生产步骤中潜在的丙烯酰胺还原策略，其中主要侧重于烘焙阶段。

当前，已经确定的是，选择最高质量的阿拉比卡生咖啡品种，高烘焙热输入和最短的酿造技术会导致最终丙烯酰胺含量低。还很少提出控制咖啡中丙烯酰胺的创新干预措施，例如原料的酶处理，真空或蒸汽焙烧，咖啡豆超临界流体提取，最终饮料处理（例如酵母发酵和氨基酸/添加剂）。但是，对于这些策略，必须评估其对所需的感官和营养咖啡冲泡特性的影响，并且仍然难以在实际的工业规模上应用某些建议的程序。此外，