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Molecules 2017, 22(6), 888; doi:10.3390/molecules22060888

Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System

1
School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
2
School of Chemical Engineering and Materials Science, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
3
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
4
School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan 523808, China
*
Authors to whom correspondence should be addressed.
Academic Editor: Luca Forti
Received: 3 May 2017 / Revised: 3 May 2017 / Accepted: 20 May 2017 / Published: 31 May 2017
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
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Abstract

The effect of four mercapto flavor compounds (1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol) on acrylamide elimination were investigated in model systems. The obtained results showed that mercaptans assayed were effective in elimination arylamide in a model system. Their reactivities for decreasing acrylamide content depended on mercaptan’s molecular structure and acrylamide disappearance decreased in the following order: 1,2-ethanedithiol > 2-methyl-3-furanthiol > 1-butanethiol > 2-furanmethanethiol. Mercaptans were added to acrylamide to produce the corresponding 3-(alkylthio) propionamides. This reaction was irreversible and only trace amounts of acrylamide were formed by thermal heating of 3-(alkylthio) propanamide. Although a large amount disappeared, only part of the acrylamide conversed into 3-(alkylthio) propionamides. All of these results constitute a fundamental proof of the complexity of the reactions involved in the removal of free acrylamide in foods. This implies mercapto flavor/aroma may directly or indirectly reduce the level of acrylamide in food processing. This study could be regarded as a pioneer contribution on acrylamide elimination in a model system by the addition of mercapto flavor compounds. View Full-Text
Keywords: acrylamide; 3-(alkylthio) propionamides; mercaptan; mercapto flavors; Michael addition acrylamide; 3-(alkylthio) propionamides; mercaptan; mercapto flavors; Michael addition
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Xiong, Z.; Li, B.; Li, L.; Wan, L.; Peng, X.; Yin, Y. Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System. Molecules 2017, 22, 888.

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