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Effect of asparaginase on flavour formation in roasted coffee

Xu, F., Khalid, P., Oruna-Concha, M. ORCID: and Elmore, S. ORCID: (2015) Effect of asparaginase on flavour formation in roasted coffee. In: Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 15-19 September 2014, Queen's College Cambridge, pp. 563-566.

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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

Item Type:Conference or Workshop Item (Paper)
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:57788
Publisher:Context Products Ltd

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