Food chemistry: Acrylamide from Maillard reaction products

@article{Stadler2002FoodCA,
  title={Food chemistry: Acrylamide from Maillard reaction products},
  author={Richard H Stadler and Imre Blank and Natalia Varga and Fabien Robert and J{\"o}rg Hau and Philippe Alexandre Guy and Marie-Claude Robert and Sonja Riediker},
  journal={Nature},
  year={2002},
  volume={419},
  pages={449-450}
}
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… 

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