咖啡烘焙过程中的危害物及其消减研究进展

Research Progress on the Hazardous Substances formed during Coffee Roasting and Their Reduction

摘要:

咖啡是世界上最重要和最广泛使用的经济作物之一，因其独特风味和生物学功能成为世界三大饮品之首。烘焙是咖啡风味形成的关键工艺，咖啡原豆经烘焙、研磨、冲泡的方式进入消费者的视野。烘焙时美拉德、焦糖化反应等在赋予咖啡独特的风味的同时，丙烯酰胺、5-羟甲基糠醛和呋喃等危害物也随之生成，不仅影响咖啡品质，还会对消费者的健康构成威胁。该文阐述了咖啡烘焙过程中危害物质的毒性、形成机理及其消减措施，并展望未来关于有害物质抑制和消减的新研究动向，旨在加深人们对咖啡烘焙过程中危害物的了解，为咖啡绿色加工及其烘焙过程中危害物质的控制提供理论参考。

Abstract:

Coffee is one of the most important and widely used economic crops in the world, and is ranked as the first of the world's top three beverages due to its unique flavor and biological functions. Roasting is the key step in developing coffee flavor. Raw coffee beans are roasted, ground, andbrewed before being presented to consumers. During roasting, reactions such as the Maillard and caramelization reactions give coffee its unique flavor, while hazardous substances such as acrylamide, 5-hydroxymethylfurfural and furans are also generated, which not only affect coffee quality but also pose a threat to consumers′ health. Inthis paper, the toxicity, formation mechanisms, and reduction measures of these hazardous substances in the coffee roasting process are discussed, and prospects on new research directions related to the inhibition and reduction of hazardous substances are provided, aiming to deepen people's understanding of the hazardous substances generated during coffee roasting, and provide theoretical references to green processing of coffee and the control of hazardous substances during roasting.