Acrylamide

Acrylamide is a chemical byproduct of the Maillard reaction formed when the amino acid asparagine reacts with reducing sugars at temperatures above 120°C. It occurs in starchy foods cooked at high heat — fried potatoes, bread crusts, and roasted coffee are significant sources.

Formation chemistry

Asparagine is one of the most abundant free amino acids in potatoes. When combined with reducing sugars (glucose, fructose) and heated above 120°C, asparagine undergoes deamination — losing its amine group — producing acrylamide as a side product of the Maillard cascade rather than a deliberate flavor compound.