Influence of citral on acrylamide formation in model systems

Food Chem. 2022 Jun 1:378:132097. doi: 10.1016/j.foodchem.2022.132097. Epub 2022 Jan 8.

Abstract

This work aimed to evaluate the role of citral (Cit) in the formation of acrylamide (AA) in model systems. The asparagine (Asn)/glucose (Glc), Asn/Glc/ginger essential oil (GEO), and Asn/Glc/Cit model systems were prepared and analysed by UPLC-MS/MS. Cit was implicated to be a major product that contributed to the enhancement of AA formation by GEO. The addition of Cit significantly enhanced the formation of AA in the Asn/Glc model system in a dose-dependent manner. Further analysis showed Cit rather than its oxidation product played a major role in AA formation. Cit not only directly reacted with Asn via the Maillard reaction producing AA but also promoted the formation of AA between Asn and Glc.

Keywords: Acrylamide; Citral; Ginger essential oil; Maillard reaction.

MeSH terms

  • Acrylamide*
  • Acyclic Monoterpenes
  • Asparagine
  • Chromatography, Liquid
  • Glucose
  • Hot Temperature
  • Maillard Reaction
  • Tandem Mass Spectrometry*

Substances

  • Acyclic Monoterpenes
  • Acrylamide
  • Asparagine
  • Glucose
  • citral