The DOI matches its Crossref record; 6 of the 6 references it cites were found in a registry or an index.
Acrylamide Formation Mechanism in Heated Foods
Abstract
Recent findings of a potential human carcinogen, acrylamide, in foods have focused research on the possible mechanisms of formation. We present a mechanism for the formation of acrylamide from the reaction of the amino acid asparagine and a carbonyl-containing compound at typical cooking temperatures. The mechanism involves formation of a Schiff base followed by decarboxylation and elimination of either ammonia or a substituted imine under heat to yield acrylamide. Isotope substitution studies and mass spectrometric analysis of heated model systems confirm the presence of key reaction intermediates. Further confirmation of this mechanism is accomplished through selective removal of asparagine with asparaginase that results in a reduced level of acrylamide in a selected heated food. Keywords: Acrylamide; asparagine; Maillard reaction; LC-MS; foods; asparaginase; potato; reducing sugars; mechanism; isotopes; β-alanine amide; 3-aminopropionamide
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Acrylamide is formed in the Maillard reaction
Mottram, D. S., Wedzicha, B. L., & Dodson, A. T. (2002) · Nature · doi:10.1038/419448a · Cited by 2,267
Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
Tareke, E., Rydberg, P., Karlsson, P., Eriksson, S., & Törnqvist, M. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020302f · Cited by 2,215
Acrylamide from Maillard Reaction Products
Stadler, R. H., Blank, I., Varga, N., Robert, F., Hau, J., Guy, P. A., Robert, M.-C., & Riediker, S. (2002) · Nature · doi:10.1038/419449a · Cited by 1,678
Acrylamide in Foods: Occurrence, Sources, and Modeling
Becalski, A., Lau, B. P.-Y., Lewis, D., & Seaman, S. W. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020889y · Cited by 660
Sethi, A., & Bajaj, B. (2004) · Anil Aggrawal's Internet Journal of Forensic Medicine and Toxicology · Cited by 170
Health Implications of Acrylamide in Food
Skovgaard, N. (2003) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2003.08.001 · Cited by 107
Cited by
Farah, A. (2012) · Coffee · doi:10.1002/9781119949893.ch2 · Cited by 330
Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
Friedman, M., & Levin, C. E. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0730486 · Cited by 271
Han, J.-W., Boo, H., & Chung, M.-S. (2020) · Food Science and Biotechnology · doi:10.1007/s10068-020-00747-1 · Cited by 24
Dietary determinants for Hb-acrylamide and Hb-glycidamide adducts in Danish non-smoking women
Outzen, M., Egeberg, R., Dragsted, L., Christensen, J., Olesen, P. T., Frandsen, H., Overvad, K., Tjønneland, A., & Olsen, A. (2011) · British Journal Of Nutrition · doi:10.1017/s0007114510005003 · Cited by 11
Metadata
- Authors
- Zyzak, D. V., Sanders, R. A., Stojanovic, M., Tallmadge, D. H., Eberhart, B. L., Ewald, D. K., Gruber, D. C., Morsch, T. R., Strothers, M. A., Rizzi, G. P., & Villagran, M. D.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-06-28
- Volume
- 51
- Issue
- 16
- Pages
- 4782-4787
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2006291398
- Cited by
- 869
- References
- 6
- FWCI
- 61.06
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
