3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
The overview of this processing contaminant in various
Czech and German malts is summarized in Table I and II.
The AA levels as high as 900 µg kg –1 were found in German
caramel rye malt used for the production of the speciality
beers. Generally, only low AA levels were found in pale
malts.
Table II
German malts
Malt AA (μg kg –1 )
Rye < 30
Chocolate wheat 49
Wheat malt < 10
Munich dark 150
Red caramel 81
Caramel rye 909
Light caramel < 30
Caramel aromatic 409
Melanoidin 105
Smoked < 30
Pilsner < 30
Munich 67
Some transfer of AA into beer was shown by analysis of
beers collected at the Czech detail market (Table III). About
30 % of examined samples contained levels above limit of
quantification of the LC-MS/MS method. The range of AA
level was between 5–10 µg dm –3 . The measured mean concetratin
was 7 µg dm –3 . Two samples of non-alkoholic beer
contained AA. In the 1 of 2 semi-dark beers was determined
AA. Only 2 from the all (16) light beers were positive for AA.
The most percentage of positive samples were in the group of
dark beers. 4 from 5 dark beers contained acrylamide in mean
level 9 µg dm –3 . no AA was detected in two special beers.
Conclusions
The levels of AA in malts vary in a wide range. Generally,
the highest level of this proccesing contaminant occurred
in caramel rye malt used for production of special beers.
The examination of semi-finished malts indicates
possible degradation of AA during roasting of malts. After
reaching a maximum, the levels successively decrease.
Predictably, the highest levels of AA were found in dark
beers. In a few of light beer samples was AA detected too.
s586
Table III
Czech beers
Beer AA µg dm –3
Light 6
Light, non-alcoholic 6
Light < 5
Light, lager < 5
Special lager < 2
Light < 2
Light, lager < 2
Light, low sugar content < 2
Dark, lager 10
Light < 2
Light, lager < 5
Light, lager < 5
Light, lager < 5
Light, non-alcoholic < 2
Light < 5
Light, lager < 5
24% Special, dark < 2
Light, non-alcoholic 6
16% Special, < 2
Dark, lager 10
Light, lager < 5
Dark, lager 8
Light, lager < 2
Light < 5
Dark, lager < 5
Semi-dark, lager < 5
Semi-dark, lager 5
Light < 2
Light, lager 7
Dark, lager 8
This study was carried out with support from TRU-
EFOOD project – Traditional United Europe Food (FOOD-
CZ-2006-016264).
REFEREnCES
1. IARC: IARC Monographs on the Evaluation of Carcinogenic
Risks to humans. Lyon, France, 1994.
2. Report from Swedish Scientific Expert Comittee: Acrylamide
in food – Mechanisms of formation and influencing
factors during heating of foods, June 30 2002.
3. Mastovska K., Lehotay S. J.: J. Agric. Food Chem. 54,
7001 (2006).
4. Rosén J., Hellenäs K.-E.: Analyst 127, 880 (2002).