Flavour formation in the coffee substitute ‘lupin coffee’ related to the formation of acrylamide
A coffee substitute derived from sweet lupins (Lupinus angustifolius 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 22...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-08-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525007667 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849226937235406848 |
|---|---|
| author | Sabrina Stranig Zuzana Ciesarová Kristína Kukurová Jana Horváthová Barbara Siegmund |
| author_facet | Sabrina Stranig Zuzana Ciesarová Kristína Kukurová Jana Horváthová Barbara Siegmund |
| author_sort | Sabrina Stranig |
| collection | DOAJ |
| description | A coffee substitute derived from sweet lupins (Lupinus angustifolius 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. |
| format | Article |
| id | doaj-art-6cafc18e08db4f1b9844d15a2e4dc403 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-6cafc18e08db4f1b9844d15a2e4dc4032025-08-24T05:14:27ZengElsevierFood Chemistry: X2590-15752025-08-013010291910.1016/j.fochx.2025.102919Flavour formation in the coffee substitute ‘lupin coffee’ related to the formation of acrylamideSabrina Stranig0Zuzana Ciesarová1Kristína Kukurová2Jana Horváthová3Barbara Siegmund4Graz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Stremayrgasse 9/II A 8010 Graz, AustriaNational Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovak RepublicNational Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovak RepublicNational Agricultural and Food Centre, Food Research Institute, Priemyselná 4, 824 75 Bratislava, Slovak RepublicGraz University of Technology, Institute of Analytical Chemistry and Food Chemistry, Stremayrgasse 9/II A 8010 Graz, Austria; Corresponding author.A coffee substitute derived from sweet lupins (Lupinus angustifolius 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.http://www.sciencedirect.com/science/article/pii/S2590157525007667Coffee substituteLupin seeds (Lupinus angustifolius L.)RoastingFlavour formationAmino acidsAcrylamide |
| spellingShingle | Sabrina Stranig Zuzana Ciesarová Kristína Kukurová Jana Horváthová Barbara Siegmund Flavour formation in the coffee substitute ‘lupin coffee’ related to the formation of acrylamide Food Chemistry: X Coffee substitute Lupin seeds (Lupinus angustifolius L.) Roasting Flavour formation Amino acids Acrylamide |
| title | Flavour formation in the coffee substitute ‘lupin coffee’ related to the formation of acrylamide |
| title_full | Flavour formation in the coffee substitute ‘lupin coffee’ related to the formation of acrylamide |
| title_fullStr | Flavour formation in the coffee substitute ‘lupin coffee’ related to the formation of acrylamide |
| title_full_unstemmed | Flavour formation in the coffee substitute ‘lupin coffee’ related to the formation of acrylamide |
| title_short | Flavour formation in the coffee substitute ‘lupin coffee’ related to the formation of acrylamide |
| title_sort | flavour formation in the coffee substitute lupin coffee related to the formation of acrylamide |
| topic | Coffee substitute Lupin seeds (Lupinus angustifolius L.) Roasting Flavour formation Amino acids Acrylamide |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525007667 |
| work_keys_str_mv | AT sabrinastranig flavourformationinthecoffeesubstitutelupincoffeerelatedtotheformationofacrylamide AT zuzanaciesarova flavourformationinthecoffeesubstitutelupincoffeerelatedtotheformationofacrylamide AT kristinakukurova flavourformationinthecoffeesubstitutelupincoffeerelatedtotheformationofacrylamide AT janahorvathova flavourformationinthecoffeesubstitutelupincoffeerelatedtotheformationofacrylamide AT barbarasiegmund flavourformationinthecoffeesubstitutelupincoffeerelatedtotheformationofacrylamide |