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Acrylamide in coffee: review of progress in analysis, formation and level reduction.
Food Addit Contam. 2007; 24 Suppl 1:60-70.FA

Abstract

This paper summarizes the progress made in understanding the formation of acrylamide in coffee, as well as potential reduction strategies, as presented during the joint CIAA/EC workshop on acrylamide, held in Brussels in March 2006. Currently, there are no concrete measures to reduce acrylamide concentrations in roast and ground coffee without appreciably changing the organoleptic properties of the product. Certain approaches, such as steam roasting, have been tried on a laboratory scale, albeit without affording a significant reduction. More work on the mechanisms governing the "loss" of acrylamide during storage of roast and ground coffee is warranted, and studies in this direction have been initiated. Finally, risk/benefit analysis must be addressed in a complex food such as coffee, known to harbour numerous health beneficial/chemoprotective compounds with antioxidant and antimutagenic properties.

Authors+Show Affiliations

Kraft Foods, Bremen, Germany.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

17687700

Citation

Guenther, Helmut, et al. "Acrylamide in Coffee: Review of Progress in Analysis, Formation and Level Reduction." Food Additives and Contaminants, vol. 24 Suppl 1, 2007, pp. 60-70.
Guenther H, Anklam E, Wenzl T, et al. Acrylamide in coffee: review of progress in analysis, formation and level reduction. Food Addit Contam. 2007;24 Suppl 1:60-70.
Guenther, H., Anklam, E., Wenzl, T., & Stadler, R. H. (2007). Acrylamide in coffee: review of progress in analysis, formation and level reduction. Food Additives and Contaminants, 24 Suppl 1, 60-70.
Guenther H, et al. Acrylamide in Coffee: Review of Progress in Analysis, Formation and Level Reduction. Food Addit Contam. 2007;24 Suppl 1:60-70. PubMed PMID: 17687700.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Acrylamide in coffee: review of progress in analysis, formation and level reduction. AU - Guenther,Helmut, AU - Anklam,Elke, AU - Wenzl,Thomas, AU - Stadler,Richard H, PY - 2007/9/22/pubmed PY - 2008/1/15/medline PY - 2007/9/22/entrez SP - 60 EP - 70 JF - Food additives and contaminants JO - Food Addit Contam VL - 24 Suppl 1 N2 - This paper summarizes the progress made in understanding the formation of acrylamide in coffee, as well as potential reduction strategies, as presented during the joint CIAA/EC workshop on acrylamide, held in Brussels in March 2006. Currently, there are no concrete measures to reduce acrylamide concentrations in roast and ground coffee without appreciably changing the organoleptic properties of the product. Certain approaches, such as steam roasting, have been tried on a laboratory scale, albeit without affording a significant reduction. More work on the mechanisms governing the "loss" of acrylamide during storage of roast and ground coffee is warranted, and studies in this direction have been initiated. Finally, risk/benefit analysis must be addressed in a complex food such as coffee, known to harbour numerous health beneficial/chemoprotective compounds with antioxidant and antimutagenic properties. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/17687700/Acrylamide_in_coffee:_review_of_progress_in_analysis_formation_and_level_reduction_ DB - PRIME DP - Unbound Medicine ER -