New Research Developments on Acrylamide: Analytical Chemistry, Formation Mechanism, and Mitigation Recipes

New research developments on acrylamide with reference to analytical chemistry, formation mechanism and a mitigation recipe have been demonstrated. Acrylamide is a colorless and odorless crystalline powder and is soluble in water, acetone, and ethanol. The new analytical methods include capillary zone electrophoresis, liquid chromatography with pulsed electrochemical detection, and time-of-flight mass spectrometry. Mechanistic study reveals that three products including maleimide, succinimide, and niacinamide may be generated besides the formation of acrylamide during the asparagine pathway. Special focus is concerned about the formation and impact factors of acrylamide in potato-based products, bakery products, cereal, coffee, almonds, and olives. A mechanistic study is needed to clarify the key functional groups of the additives which play an important role in the mitigation process.