Content and Formation of Acrylamide in Traditional Coffee Roast Programmes

摘要

Since the taste, aroma, colour of coffee were the main indicators of traditional coffee roast programme, the content of acrylamide was defined as final standard in this paper. The least content of acrylamide produced in coffee roast process was picked out, and the formation rule of acrylamide was also explored. The results indicated that after roast programme one, the content of acrylamide was the least. The relevant process condition was as followings: when the input temperature was 205°C and the output temperature was 210°C, the content of acrylamide at last was 117 ng/g, the rate of weight loss was 17.5%. The content of acrylamide in the whole programme increased at first but decreased near by the first burst (about 186°C) until finished. To reduce the content of acrylamide in roast programme, measures should taken such as shorten the time before the first burst and prolonged the heating time after that appropriatly to ensure further evaporation of acrylamid. The results provide theoretical basis and experience reference for reducing the content of acrylamide in roasted coffee.