원두(Roasted Coffee) 배전도 및 추출온도가 커피 중 아크릴아마이드 생성에 미치는 영향과 안전성 평가

Abstract

This study was aimed to investigate level of the coffee intake for the daily and preference in adults and to analyze the amount of acrylamide produced during coffee roasting. Also, it was evaluated human exposure and safety level of acrylamide for the coffee intake for providing information efficiently. As the result of investing coffee intake by sex and age, males had the highest proportion in 3 to 4 cups and females drank 1 to 2 cups the most. It had the highest ratio of 1 to 2 cups consumption in thirties, fifties, and sixties, but 3 to 4 cups in twenties and forties. Awareness of acrylamide was low overall. But there was the highest ration of intention to drink 1 to 2 cups per day in case of recognizing acrylamide. Green bean and roasted coffee bean had similar moisture and ash contents. However, there was a significant difference in crude fat. Compared to color difference, dark roasting coffee bean had a lower L (lightness) and b (yellowness) value than green bean one. The acrylamide content of the hot brew coffee was 0.053 mg/kg in the light roast, 0.045 mg/kg in the medium roast, and 0.036 mg/kg in the dark roast. Otherwise in case of cold brew, contents of acrylamide was 0.063 mg/kg in the light roast, It was 0.040 mg/kg in medium roast and 0.043 mg/kg in dark roast. Human exposure of acrylamide per cups were 0.12 μg/kg b.w./day for men and 0.15 μg/kg b.w./day for women by calculating based on average by age and sex.