LAST MINUTE: Stability of acrylamide in food during storage

Abstract

In cacao acrylamide is formed among numberless other Maillard products during the roasting process of the cacao beans similar to coffee. In order to analyse the stability of acrylamide in cacao the powder was stored in closed glass jars at 10–12°C for 6 month. During this time acrylamide concentrations significantly drop down from 265 ± 25 µg/kg to 180 ± 13 µg/kg. This finding confirms the assumption that special substances (possibly formed during the roasting process) present in coffee and cacao, e.g. SH group-containing substances, are responsible for a decrease of acrylamide over time.