An unintentional consequence of the cooking process when high carbohydrate, low protein foods are fried, roasted, or baked at high temperatures is the formation of acrylamide. It is believed the mechanism of formation is the reaction of asparagine and a carbonyl-containing compound. This mechanism involves formation of a Schiff base followed by decarboxylation and elimination of either ammonia or a substituted imine to yield acrylamide. Temperature plays an important role in the reaction. A procedure developed by Grob, et. al. (Mitt. Lebensm Hyg. 2002; 93; 638-652) provides a means for the extraction and GC analysis of acrylamide in foods.
