Overview
EN ISO 18862:2025 specifies validated analytical methods for the determination of acrylamide in coffee and coffee products. The standard covers sample extraction with water, clean‑up by solid‑phase extraction (SPE) (including Carrez precipitation where applicable) and quantification using high‑performance liquid chromatography with tandem mass spectrometric detection (HPLC‑MS/MS) and gas chromatography with mass spectrometric detection (GC‑MS) after derivatization. Methods were validated for roasted coffee, soluble coffee, coffee substitutes and related products with confirmed ranges from 53 μg/kg to 612.1 μg/kg.
Key topics and requirements
- Scope and sample types: roasted coffee, soluble coffee, coffee substitutes and coffee products.
- Sample preparation: extraction with water, optional Carrez precipitation, and SPE clean‑up to remove matrix interferences.
- Analytical techniques: primary methods are HPLC‑MS/MS and GC‑MS after derivatization; Annex D provides example sample‑preparation and chromatographic conditions for HPLC‑MS/MS.
- Calibration and quantification: use of internal standards, determination of linearity and working range, and laboratory‑specific recovery determinations.
- Performance and quality parameters: precision (repeatability and reproducibility), recovery, measurement uncertainty and criteria for identification are defined; Annex A reports performance characteristics from validation.
- Documentation: required contents of the test report and traceability to method steps and calibration.
- Validation footprint: methods validated in an inter‑laboratory study and adopted by CEN/ISO (supersedes earlier EN ISO 18862 editions).
Applications and practical value
- Regulatory compliance: supports monitoring of acrylamide levels for food safety programs and regulatory limits where applicable.
- Quality control: routine laboratory testing for manufacturers, roasters and producers to verify product safety and process control.
- Product development and mitigation: evaluating the impact of roasting and process changes on acrylamide formation.
- Laboratory accreditation: provides a standardized, validated procedure for proficiency testing and accreditation bodies.
- Research: comparative studies on acrylamide occurrence across coffee types and processing methods.
Who should use this standard
- Food testing laboratories and contract analytical service providers
- Coffee roasters, instant coffee manufacturers and ingredient suppliers
- Food safety regulators and public health laboratories
- Quality assurance teams and R&D groups in the beverage and food industry
Related standards and notes
- Prepared by ISO/TC 34 (Food products) in collaboration with CEN/TC 275; this edition (ISO 18862:2025) replaces earlier ISO/EN versions (2016/2019).
- Users should consult national adoption notices and check annexes for practical columns, absorber materials and example conditions.
