Acrylamide is a byproduct of which roasting process?

The formation of acrylamide is closely associated with Maillard reactions, which occur during the roasting process. This is a complex set of chemical reactions that transpires between amino acids and reducing sugars when food is heated. Specifically, the Maillard reaction is responsible for the browning and development of flavors and aromas in roasted coffee beans.

As the temperature rises, particularly above 120°C (approximately 248°F), these reactions not only contribute to the color and flavor profile of the coffee but also lead to the production of acrylamide. This compound is generated as a result of the breakdown of sugars and amino acids, particularly when asparagine is involved.

While caramelization reactions involve the heating of sugars and can produce similar flavors and aromas, they do not directly relate to the formation of acrylamide. Therefore, understanding the chemistry of the Maillard reaction is fundamental to appreciating why acrylamide is a byproduct specifically associated with this roasting process.