AI Article Synopsis
- The study investigates how different sugars and amino acids in green coffee beans affect the formation of harmful compounds like neoformed furan, alkyl furans, and acrylamide during roasting.
- Results indicate a strong link between sucrose levels and furan formation, while acrylamide production is closely related to the presence of free asparagine.
- A larger pool of amino acids seems to promote acrylamide creation through Maillard reactions, whereas a smaller amino acid pool leads to increased furan formation due to sugar degradation processes.
Article Abstract
Coffee is a relevant source of dietary exposure for neoformed furan, alkyl furans and acrylamide. In this study, different statistical methods (hierarchical cluster analysis, correlation analysis, partial least squares regression analysis) were used for characterizing the formation of these process contaminants in green coffee beans roasted under the same standardized conditions. The results displayed a strong correlation between sucrose levels and furans in relation to the other sugars analyzed, while acrylamide formation was strongly related to the free asparagine. The data suggest that a sufficiently large amino acid pool in green coffee favors Maillard-induced acrylamide formation from asparagine, while reactions amongst the carbonyl-containing sugar fragmentation products leading to furan formation are suppressed. If the pool of free amino acids is small, it is depleted faster during roasting, thus favoring the formation of furans by caramelization, basically a sugar degradation process in which reactive carbonyl substances are generated and react together.
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| http://dx.doi.org/10.1016/j.foodchem.2023.136655 | DOI Listing |
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