Chemistry Reference
In-Depth Information
1000
Potato chips
800
Ginger bread
600
Crisp bread
French fries
Coffee roasted
Biscuits
400
200
Breakfast cereals
0
Product categories
Fig. 4.1
Acrylamide content (ppb) of several typical food categories; median (diamond), 25th and 75th
percentile values (bar) are illustrated in Ref. [4].
significant colour and flavour developments in fried and baked starchy products. While the
relative importance of different intermediates in acrylamide formation is still discussed,
the basic pathway, as generally accepted, is illustrated in Fig. 4.2.
10-13,15-18
Water content,
temperature and pH have been identified as critical parameters for acrylamide formation,
R
2
R
1
NH
2
H
2
N
HOOC
+
O
O
carbonyl source
asparagine
R
1
R
2
NH
2
N
H
2
O
O
HOOC
R
1
R
2
NH
2
N
CO
2
O
NH
2
H
2
C
O
acrylamide
Fig. 4.2
Schematic overview of acrylamide formation from a reducing sugar and the amino acid as-
paragine.
