Acrylamide is formed in the Maillard reaction

Donald S. Mottram (), Bronislaw L. Wedzicha and Andrew T. Dodson
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Donald S. Mottram: School of Food Biosciences, The University of Reading
Bronislaw L. Wedzicha: University of Leeds
Andrew T. Dodson: School of Food Biosciences, The University of Reading

Nature, 2002, vol. 419, issue 6906, 448-449

Abstract: 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.

Date: 2002
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DOI: 10.1038/419448a

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