Acrylamide, a toxic maillard by-product and its inhibition by sulfur-containing compounds: A mini review

The Maillard reaction not only results in the formation of flavor compounds, but also harmful by-products, including infamous toxicant acrylamide. Dietary acrylamide cannot be eliminated, its levels foods can minimized. This review discusses mechanisms inhibition, effectiveness under varied conditions, and limitations sulfur-containing compounds: thiols, sulfites, thioethers, thiosulfinates. These compounds have proven to effective inhibitors formation. Among these thiols are deemed most effective. However, such success is masked by their negative effects on food taste odor.