Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates

The effect of roasting parameters such as the temperature (135 and 150 degrees C) and relative humidity of air (RH of 0.3 and 5.0%) on acrylamide, acrolein, and polycyclic aromatic hydrocarbon (PAH) levels in whole and crushed cocoa beans and chocolates derived from these beans was studied. Acrylamide was identified in all tested samples of roasted cocoa beans, irrespective of process conditions. Its contents in chocolates produced from these beans were similar. The highest acrylamide concentration was found in whole cocoa beans roasted at 135 degrees C and RH of 5.0%. Small amounts of acrolein were present only in the roasted whole cocoa beans while neither the roasted crushed cocoa beans nor chocolates contained this aldehyde. Roasting conditions significantly affected the profile and content of PAHs in whole and crushed cocoa beans and the richest in PAHs were crushed cocoa beans roasted at 150 degrees C and RH of 5.0%. The chocolates obtained in this study contained significantly higher concentrations of PAHs than the roasted cocoa beans used for their production. The results of the study demonstrate that optimization of roasting conditions may reduce levels of all these harmful substances in cocoa beans.