At what stage does acrylamide begin to form during the roasting process?

Acrylamide, a chemical compound that can form during the roasting of coffee beans, begins to develop in the early to mid stages of the roasting process. This is primarily during the Maillard reaction, which occurs as sugars and amino acids in the coffee beans react under heat. This reaction is responsible for the development of many flavors and aromas associated with roasted coffee, as well as the formation of acrylamide.

Understanding the proper timing in the roasting process is crucial for controlling acrylamide formation and ensuring the quality of the final coffee product. Certain temperatures and durations can lead to higher acrylamide levels, so roasters need to manage these factors carefully. Thus, the assertion that acrylamide does not form during coffee roasting is inaccurate, as it clearly begins to appear during the early to mid stages of the process.