Determination of acrylamide during roasting of coffee.

@article{Bagdonaite2008DeterminationOA,
  title={Determination of acrylamide during roasting of coffee.},
  author={Kristina Bagdonaite and Karin Derler and Michael Murkovic},
  journal={Journal of agricultural and food chemistry},
  year={2008},
  volume={56 15},
  pages={6081-6}
}
In this study different Arabica and Robusta coffee beans from different regions of the world were analyzed for acrylamide after roasting in a laboratory roaster. Due to the complex matrix and the comparably low selectivity of the LC-MS at m/ z 72, acrylamide was analyzed after derivatization with 2-mercaptobenzoic acid at m/ z 226. Additionally, the potential precursors of acrylamide (3-aminopropionamide, carbohydrates, and amino acids) were studied. The highest amounts of acrylamide formed in… CONTINUE READING

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