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Open AccessArticle

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

by 1,2, 1,3,*, 1,3,4,*, 1, 1 and 1
School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
School of Chemical Engineering and Materials Science, Beijing Institute of Technology Zhuhai, Zhuhai 519088, China
Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China
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
Molecules 2017, 22(6), 888;
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)
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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