Identification and monitoring of intermediates and products in the acrylamide pathway using online analysis.
Acrylamide formation under controlled processing conditions was studied in a starch matrix by analyzing volatile compounds in the gas phase using online mass spectrometry. Compounds were identified using mass spectral analysis, authentic standards, and the labeling patterns from isotopically labeled asparagine and sugars. Acrylamide, 3-aminopropanamide, methylpyrazine, 3-oxopropanamide, and aminopropan-2-one were assigned to the ions at m/ z 72, 89, 95, 88, and 74, respectively. Ion m/ z 60 was proposed as the transamination product of glyoxal, but labeling experiments did not support this assignment. Temporal formation of acrylamide and related compounds was studied in 51 samples containing asparagine and selected sugars or carbonyls. Data from the experiments were analyzed to investigate correlations between the amounts of acrylamide, intermediates, and pyrazines formed. A strong correlation between 3-aminopropanamide and acrylamide was found in all samples, whereas other correlations were reactant specific. Preliminary multiway analysis of the data identified temporal similarities in the ion profiles and showed that dynamic monitoring can follow the production and utilization of intermediates leading to acrylamide.
Channell
Guy A
GA
Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom.
Wulfert
Florian
F
Taylor
Andrew J
AJ
D020106:Acrylamide / Q000032:analysis / Q000138:chemical synthesis*; D001216:Asparagine / Q000737:chemistry; D005632:Fructose / Q000737:chemistry; D005947:Glucose / Q000737:chemistry; D006358:Hot Temperature; D013058:Mass Spectrometry / Q000379:methods*; D011765:Pyruvaldehyde / Q000737:chemistry; D012984:Software; D053719:Tandem Mass Spectrometry; D015091:beta-Alanine / Q000031:analogs & derivatives / Q000032:analysis
D015091:beta-Alanine; D020106:Acrylamide; D005632:Fructose; C012731:beta-alanine amide; D001216:Asparagine; D011765:Pyruvaldehyde; D005947:Glucose