Roasted product : chicory, coffee and chocolate

Roasting helps developing  flavors and the targeted color on several products such as coffee, chicory and chocolate. However, this heat treatment has an impact on the formation of Maillard products given the high content of these raw materials, substrates for this reaction: reducing sugars and asparagine.

Especially, the acrylamide, one of these Maillard compounds  is strongly present in the chicory and coffee. It is particularly monitored in Europe and is the subject of guide values ​​, or is already regulated in some countries such as Germany. For chicory , the guideline value was set at 2000μg/kg, for roasted coffee at 450μg/kg and for instant coffee at 900μg/kg .

The FLUORALYS® analyzer allows the measurement and control of these undesirable neoformed compounds that are generated during the process: acrylamide and furan in roasted products (coffee and chicory ).

In these products , the routine monitoring of these compounds are necessary because fluctuations of the quality are observed depending on the variability of the raw material and process . FLUORALYS® allows a quality control in real time for each batch produced, unlike conventional tests currently available ( LC MS- MS or ELISA) which are not fast enough for control.

FLUORALYS® assesses more generally the overall impact of the roasting process on the quality of the product. Thus FLUORALYS®  allows to evaluate, optimize and standardize the process in order to obtain a more stable product quality . Finally, it can  predict other quality criteria affected by the process, such as color and antioxidant for a multicriteria quality control .