Effects of coffee roasting technologies on cup quality and bioactive compounds of specialty coffee beans.

Food Sci Nutr · 2020 · PMC7684626 · PMID 33282263

Europe PMC DOI

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highly significantp < .001actually significant

The study indicated that acrylamide formation had a highly significant ( p < .001) positive correlation with degree of roast for coffee beans roasted using drum roaster (Table 5 ), whereas the results revealed that acrylamide formation had a significant ( p < .05) correlation with caffeine and no significant ( p > .05) correlation with trigonelline content of the drum roasted coffee beans (Cuong et al., 2014 ).

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