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Acrylamide from Maillard reaction products

Author

Listed:
  • Richard H. Stadler

    (Nestlé Research Center, Nestec, Vers-chez-les-Blanc)

  • Imre Blank

    (Nestlé Research Center, Nestec, Vers-chez-les-Blanc)

  • Natalia Varga

    (Nestlé Research Center, Nestec, Vers-chez-les-Blanc)

  • Fabien Robert

    (Nestlé Research Center, Nestec, Vers-chez-les-Blanc)

  • Jörg Hau

    (Nestlé Research Center, Nestec, Vers-chez-les-Blanc)

  • Philippe A. Guy

    (Nestlé Research Center, Nestec, Vers-chez-les-Blanc)

  • Marie-Claude Robert

    (Nestlé Research Center, Nestec, Vers-chez-les-Blanc)

  • Sonja Riediker

    (Nestlé Research Center, Nestec, Vers-chez-les-Blanc)

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.

Suggested Citation

  • Richard H. Stadler & Imre Blank & Natalia Varga & Fabien Robert & Jörg Hau & Philippe A. Guy & Marie-Claude Robert & Sonja Riediker, 2002. "Acrylamide from Maillard reaction products," Nature, Nature, vol. 419(6906), pages 449-450, October.
    • Handle: RePEc:nat:nature:v:419:y:2002:i:6906:d:10.1038_419449a
    DOI: 10.1038/419449a
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    Cited by:

    1. Kanokwan Chancharoenchai & Wuthiya Saraithong, 2022. "Sustainable Development of Cassava Value Chain through the Promotion of Locally Sourced Chips," Sustainability, MDPI, vol. 14(21), pages 1-18, November.
    2. Nga L. Tran & Leila M. Barraj & Susan Collinge, 2017. "Reduction in Dietary Acrylamide Exposure—Impact of Potatoes with Low Acrylamide Potential," Risk Analysis, John Wiley & Sons, vol. 37(9), pages 1754-1767, September.
    3. Yong-Hong Chen & En-Qin Xia & Xiang-Rong Xu & Wen-Hua Ling & Sha Li & Shan Wu & Gui-Fang Deng & Zhi-Fei Zou & Jing Zhou & Hua-Bin Li, 2012. "Evaluation of Acrylamide in Food from China by a LC/MS/MS Method," IJERPH, MDPI, vol. 9(11), pages 1-9, November.
    4. K. Kukurová & Z. Ciesarová & A. Bednáriková & L. Marková, 2009. "Effect of Inorganic Salts on Acrylamide Formation in Cereal Matrices," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 27(SpecialIs), pages 425-428.
    5. Enda Cummins & Francis Butler & Ronan Gormley & Nigel Brunton, 2009. "A Monte Carlo Risk Assessment Model for Acrylamide Formation in French Fries," Risk Analysis, John Wiley & Sons, vol. 29(10), pages 1410-1426, October.

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