Comparative evaluation of acrylamide and polycyclic aromatic hydrocarbons contents in Robusta coffee beans roasted by hot air and superheated steam.

Although hot air (HA) is a conventional roasting medium for coffee beans, HA roasting is known to result in possible formation of toxic compounds, including acrolein, acrylamide and polycyclic aromatic hydrocarbons (PAHs). Superheated steam (SHS) roasting is therefore proposed as an alternative means to alleviate the formation of these toxic compounds in roasted coffee beans. Robusta coffee beans were roasted either with HA or SHS in a fluidized bed roaster at 210-250 °C until the bean color reached the targeted roast levels.