Acrylamide in tea products

Tea is considered to be one of the most popular beverages worldwide. The different categories of tea (e.g., black, oolong, green, and Pu-erh) are the result of variations in the process after the leaves of the plant Camellia sinensis are harvested. Acrylamide, a potentially carcinogenic substance, was detected in tea and has resulted in serious public concern. The acrylamide levels in the tea samples, except roasted green tea, especially in tea infusion, were generally lower than those in other heat-processed foods. Variable acrylamide levels found in Asian tea products among different types of tea could be attributed to the variability of acrylamide precursors in raw leaves, difference in processing methods, and conditions. GC–MS and LC–MS/MS are both acknowledged as the main, useful, and authoritative methods for acrylamide determination. This chapter is an attempt to summarize the state-of-the-art knowledge of acrylamide levels in tea, factors affecting its formation, and analytical methods.