Brief Communication | Published:

Food chemistry: Acrylamide from Maillard reaction products

Nature volume 419, pages 449450 (03 October 2002) | Download Citation

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Abstract

The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking1,2 has raised much concern3,4, 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)5. 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.

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References

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    European Commission Scientific Committee on Food (SCF) Opinion of the Scientific Committee on Food on New Findings Regarding the Presence of Acrylamide in Food (SCF/CS/CNTM/CONT/4 Final, 3 July 2002)

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Author information

Affiliations

  1. Nestlé Research Center, Nestec, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland

    • Richard H. Stadler
    • , Imre Blank
    • , Natalia Varga
    • , Fabien Robert
    • , Jörg Hau
    • , Philippe A. Guy
    • , Marie-Claude Robert
    •  & Sonja Riediker

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Competing interests

The authors declare no competing financial interests.

Corresponding author

Correspondence to Richard H. Stadler.

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DOI

https://doi.org/10.1038/419449a

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