pH and lipid unsaturation impact the formation of acrylamide and 5-hydroxymethylfurfural in model system at frying temperature

The effect of unsaturated free fatty acids (FFAs) and triglycerides (TGs) on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) at frying temperature was investigated. We hypothesized that the nature of the precursors generated by the Maillard reaction in the presence of FFAs and TGs, such as the Amadori product and α-dicarbonyl compounds, would impact acrylamide and HMF formation. Interestingly, the initial pH of the aqueous phase...