Beschreibung:
<jats:title>Abstract</jats:title><jats:p>Acrylamide (AA) is formed during heating of carbohydrate rich foods in the course of the Maillard reaction. AA has been classified as probably carcinogenic to humans. Storage experiments with roasted coffee have shown that AA levels decrease depending on storage time and temperature. In the present study the fate of AA lost during storage of roasted and ground (R&G) coffee was studied, using <jats:sup>14</jats:sup>C‐labeled AA as radiotracer. Radiolabel was measured in coffee brew, filter residue, and volatiles. In the brew, total <jats:sup>14</jats:sup>C‐label decreased during storage of R&G coffee, while activity in the filter residue built up concomitantly. [2,3‐<jats:sup>14</jats:sup>C]‐AA (<jats:sup>14</jats:sup>C‐AA) was the only<jats:sup> 14</jats:sup>C‐related water extractable low molecular compound in the brew detected by radio‐HPLC. No formation of volatile <jats:sup>14</jats:sup>C‐AA‐related compounds was detected during storage and coffee brewing. Close to 90% of the radiolabel in the filter residue (spent R&G coffee, spent grounds) remained firmly bound to the matrix, largely resisting extraction by aqueous ammonia, ethyl acetate, chloroform, hexane, and sequential polyenzymatic digest. Furanthiols, which are abundant as aroma components in roasted coffee, have not been found to be involved in the formation of covalent AA adducts and thus do not contribute substantially to the decrease of AA during storage.</jats:p>