Food chemistry: Acrylamide from Maillard reaction products

  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},
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… 

Acrylamide in foods: a review of the science and future considerations.

The majority of epidemiological studies concerning potential relationships between acrylamide consumption and different types of cancer have indicated no increased risk, except with a few types that warrant further study.

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.

  • M. N. LundC. Ray
  • Medicine, Chemistry
    Journal of agricultural and food chemistry
  • 2017
Recent advances in strategies for controlling the Maillard reaction and subsequent downstream reaction products in food systems are critically reviewed.

Heat-generated toxicants in foods: acrylamide, MCPD esters and furan.

Abstract: Food processing is pivotal to food safety and quality. Heating food is a common process for generating flavour and/or ensuring microbiological safety. However, thermal reactions can also

DJ-1 family Maillard deglycases prevent acrylamide formation.




New Aspects of the Maillard Reaction in Foods and in the Human Body

The reactions that occur during the cooking, baking, and preservation of foods of all kinds are of great importance for the production of aroma, taste, and color. However, more recently it has been

Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry.

A method using liquid chromatography tandem mass spectrometry (LC-MS-MS) with electrospray for the analysis of acrylamide in foods is reported. The method comprises the addition of deuterium-labelled

Metallkomplexe mit biologisch wichtigen Liganden, L [1] Palladium(II)-, Platin(II)- und Kupfer(II)-Komplexe von α-Aminosäure-N-Glykosiden und von Fructose-Aminosäuren (Amadori-Verbindungen) / Metal Complexes of Biologically Important Ligands, L [1] Palladium(II), Platinum(II) and Copper(II) Complexe

Various N-glycosides derived from glucose and α-amino acids and the isomeric Amadori compounds form bis(chelate) complexes of copper(II), palladium (II) and platinum (II). The IR spectra indicate