Quantitation of 3-aminopropionamide in potatoes a minor but potent precursor in acrylamide formation

…, M Jezussek, P Koehler, P Schieberle

Index: Granvogl, Michael; Jezussek, Magnus; Koehler, Peter; Schieberle, Peter Journal of Agricultural and Food Chemistry, 2004 , vol. 52, # 15 p. 4751 - 4757

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Citation Number: 139

Abstract

3-Aminopropionamide (3-APA) has recently been suggested as a transient intermediate in acrylamide (AA) formation during thermal degradation of asparagine initiated by reducing carbohydrates or aldehydes, respectively. 3-APA may also be formed in foods by an enzymatic decarboxylation of asparagine. Using a newly developed method to quantify 3- APA based on liquid chromatography/tandem mass spectrometry, it could be shown that ...

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