{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,10]],"date-time":"2026-04-10T20:22:50Z","timestamp":1775852570431,"version":"3.50.1"},"reference-count":182,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2023,4,20]],"date-time":"2023-04-20T00:00:00Z","timestamp":1681948800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Brazilian Federal Agency for Support and Evaluation of Graduate Education (CAPES)","award":["0010"],"award-info":[{"award-number":["0010"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJERPH"],"abstract":"<jats:p>Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, \u03b1-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating\/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties.<\/jats:p>","DOI":"10.3390\/ijerph20085586","type":"journal-article","created":{"date-parts":[[2023,4,20]],"date-time":"2023-04-20T04:53:59Z","timestamp":1681966439000},"page":"5586","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":43,"title":["Thermal Contaminants in Coffee Induced by Roasting: A Review"],"prefix":"10.3390","volume":"20","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3406-3793","authenticated-orcid":false,"given":"David Silva","family":"da Costa","sequence":"first","affiliation":[{"name":"Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universit\u00e1ria, R. Monteiro Lobato 80, Campinas 13083-862, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0151-2062","authenticated-orcid":false,"given":"T\u00e2nia Gon\u00e7alves","family":"Albuquerque","sequence":"additional","affiliation":[{"name":"Departamento de Alimenta\u00e7\u00e3o e Nutri\u00e7\u00e3o, Instituto Nacional de Sa\u00fade Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal"},{"name":"REQUIMTE-LAQV, Faculdade de Farm\u00e1cia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"given":"Helena Soares","family":"Costa","sequence":"additional","affiliation":[{"name":"Departamento de Alimenta\u00e7\u00e3o e Nutri\u00e7\u00e3o, Instituto Nacional de Sa\u00fade Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal"},{"name":"REQUIMTE-LAQV, Faculdade de Farm\u00e1cia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal"}]},{"given":"Adriana Pavesi Arisseto","family":"Bragotto","sequence":"additional","affiliation":[{"name":"Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universit\u00e1ria, R. Monteiro Lobato 80, Campinas 13083-862, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2023,4,20]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.tifs.2021.12.034","article-title":"Rational design of technologies for the mitigation of neoformed contaminants in roasted coffee","volume":"120","author":"Pedreschi","year":"2022","journal-title":"Trends Food Sci. 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