Acrylamide, a neurotoxin that forms as a by-product of the Maillard reaction, was recently identified in several foodstuffs that are roasted or browned, such as potatoes, bread and roasted coffee beans. Formation of acrylamide in roasted coffee beans has contributed to the overall human exposure to this toxin, resulting in legislation requiring labels to warn the public of the risks of consumption of brewed coffee. In this study, factors contributing to the concentration of acrylamide in brewed coffee have been investigated. Trace level analysis of acrylamide in coffee has been conducted using simplified liquid extraction followed by liquid chromatography-tandem mass spectrometry. The method provided good correlation (R2&gt;0.998), limit of quantification (22.0 ng/kg) and limit of detection (6.7 ng/kg) Percent recovery for acrylamide, d3-acrylamide and 13C labelled acrylamide ranged from 85-103%. Concentrations in light, medium, and dark roast coffee range from 36 to 45 µg/kg. This study explores the external factors that may influence acrylamide concentration, both related to the source and the final preparation method. Ongoing studies are focused on the analysis of single origin coffee bean samples to investigate the effects of soil conditions and local climates on acrylamide formation. Additionally, the effects of decaffeination and various brew techniques are explored to determine other factors that may impact acrylamide levels in brewed coffee.

Acrylamide in coffee: Analysis of degree of roast, origin and preparation

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.