Work

Flavour formation in the coffee substitute ‘lupin coffee’ related to the formation of acrylamide

Year: 2025

Type: article

Abstract: L.) was investigated for the first time with regard to the impact of the roasting process on flavour formation, acrylamide generation, and amino acid behaviour. Roasting was carried out batchwise at temperatures between 98 °C to 220 °C. 55 volatile compounds were semi-quantified using headspace SPME GC-MS. Maillard reaction products, particularly substituted pyrazines and furans, constituted the majority of the volatiles formed. The flavour of "lupin coffee" was described as strongly roasted and reminiscent of coffee, though less complex than traditional coffee. Flavour development became evident at temperatures of 195 °C and above. The highest acrylamide concentration detected was 111 μg/kg at 220 °C which is considerably below the EU benchmark levels established for coffee substitutes. This work provides a solid foundation for future investigations aimed at minimising process contaminants while preserving the desired flavour.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102919

Authors: Sabrina Stranig, Zuzana Ciesarová, Kristína Kukurová, Jana Horváthová, Barbara Siegmund

Institutions: Graz University of Technology, Food Research Institute, National Agricultural and Food Centre

Language: English

Topic: Potato Plant Research

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,330

Funder: European Cooperation in Science and Technology