www.sciencedirect.com/topics/food-...rabica-coffee
Abstract, ScienceDirect, 2015
Coffea arabica and Coffea canephora var. Robusta, commonly known as Arabica and Robusta coffees, respectively, are the two coffee species of highest agronomical importance. They differ from each other in several aspects, including bean morphology, organoleptic properties, and chemical composition. The quality of the coffee beverage is usually dependent on the proportion of both varieties in the blend, Arabica being a higher-value product (Alves et al., 2011).
The main precursors of acrylamide in coffee seem to be sucrose and asparagine. The concentration of sucrose in green coffee is lower in Robusta and higher in Arabica varieties, while the concentration of free asparagine in Robusta coffees is normally higher than in Arabica ones (Murkovic and Derler, 2006). Nevertheless, this may vary significantly due to cultivation practices and processing.
Asparagine amount in the raw material seems to be a limiting factor for the acrylamide formation in coffee. In fact, the quantity of acrylamide in roasted coffee is usually higher in Robusta than in Arabica coffees related to the higher amount of this precursor. Approximate amounts of 230 and 500 μg of acrylamide/kg have been described for medium-roasted Arabica and Robusta coffees, respectively (Alves et al., 2010).