caa a22 4500 463156269 CHVBK 20180406164735.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s00217-006-0492-9 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0492-9 Quantification of 3-aminopropionamide in cocoa, coffee and cereal products [Elektronische Daten] Correlation with acrylamide concentrations determined by an improved clean-up method for complex matrices [Michael Granvogl, Peter Schieberle] Based on recent results confirming 3-aminopropionamide (3-APA) as a very effective precursor of acrylamide in the absence of further "catalysts”, this compound was quantified for the first time in cocoa masses, cocoa beans, coffee and cereal products by LC-MS-MS after derivatisation with dansyl chloride. Cocoa masses contained >3000μg/kg of 3-APA, but varied significantly in its concentration. For the quantification of acrylamide (AA) in cocoa and coffee, an improved isolation procedure using charcoal was developed. In various samples of unroasted and roasted cocoa beans, the concentrations of AA were by a factor of >5 lower than those of 3-APA, but the concentrations of 3-APA and AA were more closely correlated as compared to the concentrations of AA and Asparagine. Experiments on authentic cocoa beans from Ghana and Sulawesi indicated that the thermal generation of 3-APA during roasting was much more pronounced as compared to its biochemical formation. By administering fermented cocoa beans with [13C4 15N2]-asparagine before roasting, 3-APA was confirmed as transient intermediate in AA formation during cocoa roasting. Among the cereal products analysed, in particular popcorn contained quite high amounts of 3-APA, which were also well correlated with the AA concentration. Contrary, in coffee products, 3-APA was always lower than AA. Springer-Verlag, 2006 Cocoa nationallicence Coffee nationallicence Cereals nationallicence 3-Aminopropionamide nationallicence Acrylamide nationallicence Labelling studies nationallicence Granvogl Michael Chair for Food Chemistry, Technical University of Munich, Lichtenbergstraße 4, 85748, Garching, Germany aut Schieberle Peter Chair for Food Chemistry, Technical University of Munich, Lichtenbergstraße 4, 85748, Garching, Germany aut European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 857-863 1438-2377 225:5-6<857 2007 225 217 https://doi.org/10.1007/s00217-006-0492-9 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0492-9 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Granvogl Michael Chair for Food Chemistry, Technical University of Munich, Lichtenbergstraße 4, 85748, Garching, Germany aut NATIONALLICENCE 700 1- Schieberle Peter Chair for Food Chemistry, Technical University of Munich, Lichtenbergstraße 4, 85748, Garching, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 225/5-6(2007-09-01), 857-863 1438-2377 225:5-6<857 2007 225 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer