67C-31 |
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C. P. LOCAS, A. Wnorowski, and V. A. Yaylayan. Dept. of Food Science & Agricultural Chemistry, McGill Univ., Macdonald Campus, 21111 Lakeshore Rd., Sainte Anne de Bellevue, QC H9X 3V9, Canada Asparagine has been identified as the major amino acid capable of formation of acrylamide during high temperature exposure of different food products in the presence of reducing sugars. However, other amino acids have also the potential of generating acrylamide through the formation of acrylic acid. Abilities of selected amino acids to produce acrylic acid were investigated using Py-GC/MS as an integrated reaction, separation and identification unit. The data have indicated that thermal decomposition of aspartic acid, cystine, cysteine, serine, arginine, glutamine and methionine generates acrylic acid and that the conversion of acrylic acid into acrylamide requires the addition of ammonium salts. Mechanistic interpretation of the experimental data will be presented using labeled precursors.
Session 67C, Food Chemistry: Food analysis, irradiation and toxicology
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