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Brief Communications
Nature 419, 448-449 (3 October 2002) | doi:10.1038/419448a
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Assistant Editor - Nature Methods
- Nature Publishing Group
- New York, NY
Assistant / Associate
- University of Missouri
- Columbia MO 65211 United States
Food chemistry: Acrylamide is formed in the Maillard reaction
Donald S. Mottram1, Bronislaw L. Wedzicha2 & Andrew T. Dodson1
Abstract
Reports of the presence of acrylamide in a range of fried and oven-cooked foods1, 2 have caused worldwide concern because this compound has been classified as probably carcinogenic in humans3. 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.
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