title: Formation of heterocyclic aromatic amines in model systems.
abstract: Heterocyclic aromatic amines (HAs) are mutagenic and carcinogenic substances that are formed in significant amounts during heating of meat or fish at temperatures of at least 150 degrees C. To investigate the chemistry lying behind the formation of these harmful substances model systems were established. The first aim was to identify the naturally occurring precursors, namely creatinine, amino acids and carbohydrates. Later these model systems were used to develop strategies for a reduction of the content of the heterocyclic aromatic amines and for the evaluation of the reaction mechanisms that lead to the formation of these substances. All these aspects are discussed in this review.
authors.affiliation: Department of Food Chemistry and Technology, Graz University of Technology, Petersgasse 12/2, 8010 Graz, Austria. michael.murkovic@tugraz.at
authors.forename: M
authors.initials: M
authors.lastname: Murkovic
mesh_terms: D000588:Amines / Q000138:chemical synthesis*; D005609:Free Radicals; D006571:Heterocyclic Compounds / Q000138:chemical synthesis*; D008956:Models, Chemical
chemical_list: D000588:Amines; D005609:Free Radicals; D006571:Heterocyclic Compounds