Forskning

October 16, 2013

Effect of vacuum roasting on acrylamide formation and reduction in coffee beans

M Anese et al, 2014, Effect of vacuum roasting on acrylamide formation and reduction in coffee beans, Food Chemistry, Volume 145

ABSTRACT:
Coffea arabica beans were roasted in an oven at 200® C for increasing lengths of time under vacuum (i.e. 0.15 kPa). The samples were then analyzed for colour, weight loss, acrylamide concentration and sensory properties. Data were compared with those obtained from coffee roasted at atmospheric pressure (i.e. conventional roasting), as well as atmospheric pressure for 10 mins followed by vacuum treatment (0.15 kPa; i.e. conventional vacuum roasting). To compare the different treatments, weight loss, colour and acrylamide changes were expressed as a function of the thermal effect received by the coffee beans during the different roasting processes. Vacuum-processed coffee with medium roast degree had approximately 50% less acrylamide than its conventionally roasted counterpart. It was inferred that the low pressure generated inside the oven during the vacuum process exerted a stripping effect preventing acrylamide from being accumulated. Vacuum-processed coffee showed similar colour and sensory properties to conventionally roasted coffee.