Acrylamide from Maillard reaction products

The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking has raised much concern, but the chemical mechanism(s) governing its production are unclear. Here we show that acrylamide can be released by the thermal treatment of cert...

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Bibliographic Details
Published in:Nature (London) 2002-10, Vol.419 (6906), p.449-450
Main Authors: Stadler, Richard H, Blank, Imre, Varga, Natalia, Robert, Fabien, Hau, Jörg, Guy, Philippe A, Robert, Marie-Claude, Riediker, Sonja
Format: Article
Language:English
Subjects:
Acrylamide - chemistry
Amino Acids - chemistry
Asparagine - chemistry
Food
Glucose - chemistry
Glutamine - chemistry
Glycosides - chemistry
Hot Temperature
Maillard Reaction
Methionine - chemistry
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Summary:The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking has raised much concern, but the chemical mechanism(s) governing its production are unclear. Here we show that acrylamide can be released by the thermal treatment of certain amino acids (asparagine, for example), particularly in combination with reducing sugars, and of early Maillard reaction products (N-glycosides). Our findings indicate that the Maillard-driven generation of flavour and colour in thermally processed foods can -- under particular conditions -- be linked to the formation of acrylamide.
ISSN:0028-0836
1476-4687
DOI:10.1038/419449a