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

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.