Food chemistry: Acrylamide is formed in the Maillard reaction View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2002-10

AUTHORS

Donald S Mottram, Bronislaw L Wedzicha, Andrew T Dodson

ABSTRACT

Reports of the presence of acrylamide in a range of fried and oven-cooked foods have caused worldwide concern because this compound has been classified as probably carcinogenic in humans. Here we show how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars. We find that asparagine, a major amino acid in potatoes and cereals, is a crucial participant in the production of acrylamide by this pathway. More... »

PAGES

448-449

Identifiers

URI

http://scigraph.springernature.com/pub.10.1038/419448a

DOI

http://dx.doi.org/10.1038/419448a

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1015149899

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/12368844


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