What are the primary mechanisms of acrolein formation in food, and what new understanding has emerged regarding its presence?

Label:chem

Topic
The formation of acrolein in foods has traditionally been attributed to heat-induced reactions involving the oxidation of lipids and reactions with carbohydrates and proteins. This includes the thermal breakdown of fatty acids, particularly polyunsaturated ones, and non-enzymatic browning processes like the Maillard reaction.
Answer
While heat-induced reactions are major contributors to acrolein formation, this study reveals that acrolein is also detected in non-heat-treated agricultural foods, challenging the traditional assumption that it forms exclusively during thermal processing. This finding suggests that acrolein formation mechanisms are more complex than previously understood, extending to natural and endogenous pathways within agricultural products.
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