Mitigation methodologies for neoformed compounds

This chapter explores mitigation strategies for products such as coffee and cocoa. First, it highlights the importance of reducing specific compounds due to their impact on public health and product quality. It identifies the primary compounds that pose a risk in coffee and cocoa consumption, alongside mitigation strategies employed by the food industry. The analysis begins at the production stage, addressing raw material control and cultivation methods. It considers the selection of coffee and cocoa varieties in relation to the formation of neoformed compounds, as well as agricultural practices that influence the chemical composition of the beans. Subsequently, modifications to the roasting process are proposed, including adjustments to temperature and time, and alternative methods such as vacuum roasting or modified atmospheres. Furthermore, the chapter examines the use of natural additives and inhibitory compounds to reduce neoformed substances, the role of natural antioxidants, and the evaluation of inhibitor efficacy and its effects on flavor and quality. This is followed by a discussion on post-roasting methods, sensory impact, and consumer acceptability of products treated with these mitigation strategies. Finally, the chapter concludes with a case study on a mitigation strategy involving the inoculation of an S. cerevisiae starter culture during the fermentation of coffee and cocoa produced in Huila, Colombia, evaluating the effect of this methodology on sensory characteristics through expert and consumer panels.