Efficiency of mercapto flavor compounds in removing acrylamide under high temperature and low humidity conditions |
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Authors: | Zhiyong Xiong Xiaolong Peng Yongpo Yin Longmei Weng |
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Affiliation: | 1. School of Chemical Engineering and Materials Science, Beijing Institute of Technology, Zhuhai, China;2. School of Food Sciences and Engineering, South China University of Technology, Guangzhou, China |
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Abstract: | Acrylamide (AA) is a potential human carcinogen, genotoxicant, and neurotoxicant. Thus, the aim of this study was to examine the ability of mercapto flavor compounds to remove AA released from consumer packaging into food products. Four mercapto flavor compounds including 1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol were employed to extract AA in model system using high temperature and low humidity. Our study showed that mercaptans were effective in eliminating AA in our model system. In order to remove 0.2 μmol AA, the optimal conditions in the reaction system were mercaptan flavor chemicals at 5 μmol, temperature 180 °C, and reaction time 25 min. In the presence of a higher pH, the greater was the amount of AA eliminated. Evidence indicates that employment of mercapto flavor chemicals under certain temperature and pH conditions is a reliable method to remove any unwanted AA from food products. |
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Keywords: | Acrylamide mercaptan mercapto flavors elimination, reaction |
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