title: Effect of vacuum roasting on acrylamide formation and reduction in coffee beans.
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 analysed 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 at atmospheric pressure for 10 min 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.
authors.affiliation: Dipartimento di Scienze Degli Alimenti, University of Udine, via Sondrio 2/A, 33100 Udine, Italy. Electronic address: monica.anese@uniud.it.
authors.forename: Monica
authors.initials: M
authors.lastname: Anese
authors.forename: Maria Cristina
authors.initials: MC
authors.lastname: Nicoli
authors.forename: Giancarlo
authors.initials: G
authors.lastname: Verardo
authors.forename: Marina
authors.initials: M
authors.lastname: Munari
authors.forename: Giorgio
authors.initials: G
authors.lastname: Mirolo
authors.forename: Renzo
authors.initials: R
authors.lastname: Bortolomeazzi
mesh_terms: D020106:Acrylamide / Q000032:analysis / Q000378:metabolism*; D040503:Coffea / Q000737:chemistry / Q000378:metabolism*; D006358:Hot Temperature; D012639:Seeds / Q000737:chemistry; D014618:Vacuum
chemical_list: D020106:Acrylamide
keywords: Acrylamide; Coffee; Roasting; Vacuum treatment