Acrylamide formation in table olives

Acrylamide formation in green and black table olives, and in model systems involving asparagine and glucose, linoleic acid, 3-hydroxytyrosol, methylglyoxal, methyl 13-oxooctadecadienoate, 2,4-decadienal, or 3-hydroxytyrosol quinone, under different atmospheres (nitrogen, air, and oxygen), and in the presence of ascorbic acid, propyl gallate, or resveratrol, were compared to identify compounds responsible for acrylamide formation in olives. All assayed table olives were grouped together in a PCA analysis and close to them appeared the model system involving 2,4-decadienal. Furthermore, acrylamide contents in both table olives and 2,4-decadienal systems were correlated, and acrylamide values could be predicted as a combination of olive components, being 2,4-decadienal the main responsible (34–69%) for the observed prediction. This role of 2,4-decadienal could be confirmed by addition of ammonium chloride to table olives. This compound competed with asparagine, decreased the formation of acrylamide, and increased the formation of 2-pentylpyridine, which was produced by reaction of 2,4-decadienal and ammonia. • Acrylamide was formed in olives by reaction of asparagine with carbonyl compounds. • 2,4-Decadienal (DD) was identified as a major inducer of the reaction. • The role of DD was confirmed by addition of ammonium chloride (AC). • AC competed with asparagine, decreased acrylamide, and increased 2-pentylpyridine. • Lipid oxidation products contribute to acrylamide formation in real foods.