Acrylamide and pyrazine formation in model systems containing asparagine

Georgios Koutsidis1, Ana De la Fuente, Chrisa Dimitriou

  • 1Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, United Kingdom. g.koutsidis@leeds.ac.uk

Summary

Glucose and glyoxal significantly impact acrylamide formation in starch-based foods. Glucose promotes more acrylamide, while glyoxal is a key intermediate, influencing pyrazine production.

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