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- W80932999 abstract "3-Buteneamide was prepared from 3-butenenitrile. In GS-MS and LC-MS studies could be demonstrated, that the compound eluting shortly after acrylamide was 2-pyrrolidinone and not 3-buteneamide, as it was prior presumed. 2-Pyrrolidinone (γ-aminobutyrolactame) is formed in heated food starting at 120°C, the concentrations increasing at higher temperatures. It was detectable in the mg/kg range in nearly all kinds of heated food including meat products. Concentrations of 2-pyrrolidinone were not correlated with concentrations of acrylamide and the reducing sugars. The highest concentrations of 2-pyrrolidinone were found in cocoa powder." @default.
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- W80932999 date "2003-02-17" @default.
- W80932999 modified "2023-09-26" @default.
- W80932999 title "Heated foods: the component eluted next to acrylamide is 2-pyrrolidinone, not 3-buteneamide!" @default.
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