Effect of asparaginase on flavour formation in roasted coffee

Xu, F., Khalid, P., Oruna-Concha, M. ORCID: https://orcid.org/0000-0001-7916-1592 and Elmore, S. ORCID: https://orcid.org/0000-0002-2685-1773 (2015) Effect of asparaginase on flavour formation in roasted coffee. In: Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 2014-09-15 - 2014-09-19, Queen's College Cambridge, pp. 563-566.

Abstract/Summary

The use of asparaginase, an enzyme that hydrolyses the acrylamide precursor asparagine into aspartic acid and ammonia, is seen as a promising procedure to mitigate the formation of the potential human carcinogen acrylamide in food products, without compromising desirable sensory qualities. This study examines the effect of asparaginase treatment on the asparagine and aspartic acid content of green coffee beans prior to roasting as well as the impact on the formation of acrylamide and thermally generated aroma compounds in roasted coffee