Imre Blank

TL;DR: It is shown that acrylamide can be released by the thermal treatment of certain amino acids (asparagine, for example), particularly in combination with reducing sugars, and of early Maillard reaction products (N-glycosides).

TL;DR: This review addresses the analytical and mechanistic aspects of the acrylamide issue and summarizes the progress made to date by the European food industries in these key areas and presents experimental results generated under laboratory model conditions, as well as under actual food processing conditions.

TL;DR: Evidence is shown that certain glycoconjugates play a major role in acrylamide formation and it is suggested that this thermal pathway may be common to other amino acids, resulting under certain conditions in their respective vinylogous reaction products.

TL;DR: Aroma extract dilution analysis (AEDA) revealed 13 compounds as important contributors to the aroma of roasted coffee (powder): 2-methyl-3-furanthiol (I), 2-furfurylthiol (II), methional (III), 3-mercapto-3 -methylbutylformate (IV), 3isopropyl-2-methoxypyrazine (V), 2ethyl-3,5-dimethylpyrazine(VI), 2,3-diethyl-5-methylpyrazINE

TL;DR: The formation of furan and 2-methylfuran was studied in model systems based on sugars and selected amino acids and indicated two major formation pathways for both furans: from the intact sugar skeleton and by recombination of reactive C(2) and/or C(3) fragments.