Formation of styrene during the Maillard reaction is negligible.

The elucidation of chemical pathways and the identification of intermediates leading to vinylogous compounds such as acrylamide by the Maillard reaction have proven challenging. This study was conducted to assess the formation of styrene from L-phenylalanine, employing binary mixtures of the amino acid heated together with simple C(3)-sugar analogue (1-hydroxyacetone) or methylglyoxal. The formation of the corresponding vinylogous product, i.e. styrene, was measured under different moisture, pH, and temperature conditions. The formation of intermediates over time was monitored by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-mass spectrometry (LC-MS) together with the target compound styrene. Two intermediates, i.e. 1-phenethylaminopropan-2-one and 2-phenylethylamine, play a role in the formation of styrene, the latter of more importance in high-moisture systems, whilst the former favours the release of styrene in low-moisture systems. The model further showed that Strecker-type reactions are of less importance in the formation of styrene, as the yield from single immediate precursors was maximally 0.03 mol%. The low conversion rate of L-phenylalanine to the vinylogous product and existing data on the occurrence of free L-phenylalanine in food plants suggests that the amounts of styrene expected in foods subjected to thermal treatment are negligible.

Impact of extraction conditions on the content of acrylamide in model systems and food.

It has recently been suggested that the analytical methods that have been developed to date for the determination of acrylamide (AA) may underestimate the concentration of AA in certain foods, because significantly higher results were obtained upon extraction of the food matrix under alkaline conditions. The present study employs food (potato, rye) and chemical model systems to better understand the tentative release of AA under high pH extraction conditions. The experimental design is based on the generation of AA in an environment containing an AA-isotopomer, and by comparing the ratio of AA, respectively the AA-isotopomer, after extraction at pHs 7 and 12. The results show that the additional AA released is not due to improved extractability of AA from the food matrix, and should therefore be regarded as an extraction artefact. Strongly alkaline conditions seem to induce net formation of AA from water-soluble precursors formed during thermolysis.