Abstract:The unique flavor and biological functions of coffee make it one of the top three beverages in the world. The high daily consumption per capita makes it one of the food sources with high acrylamide intake. Therefore, taking effective measures to reduce the content of acrylamide in coffee drinks has always been a hot issue of global concern. The acrylamide content in the final product could be affected by all the processing stages of coffee beverage production (including raw material selection, roasting, milling, brewing, conditions of storage, and etc.). This review summarized the reduction measures of acrylamide in all aspects of coffee beverage production, focusing on the methods to reduce the content of acrylamide precursor in raw coffee beans, the roasting conditions to inhibit the formation of acrylamide, and the measures to reduce the retention of acrylamide in coffee drinks, with an aim to provide beneficial enlightenment for the production of safe and healthy coffee drinks.
