Happy Children’s Day!!! Most children will not only get a present today, but also a chance to have their favourite food which is likely to be fried food. When you ask adults around what their favorite snack is, a lot will also say something like fried chicken, French fries or crispy potatoes. 

WHY fried food wins the hearts of children, even adults?

Because of Maillard Reaction.

The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat. Like caramelization, it is a form of non-enzymatic browning. The reactive carbonyl group of the sugar interacts with the nucleophilic amino group of the amino acid, and interesting but poorly characterized odor and flavor molecules result. This process accelerates in an alkaline environment because the amino groups do not neutralize. This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.

In the process, hundreds of different flavor compounds are created. These compounds in turn break down to form yet more new flavor compounds, and so on. Each type of food has a very distinctive set of flavor compounds that are formed during the Maillard reaction. It is these same compounds that flavor scientists have used over the years to create artificial flavors.

Acrylamide is a substance that forms through Maillard Reaction between sugars and asparagine, an amino acid, in plant-based foods and cereal-grain-based foods, which has been classified as probably carcinogenic in humans. Some foods with higher levels of acrylamide include French fries, potato chips and foods made from grains (such as breakfast cereals, cookies, and toast), which are popular snack for most children, even adults.

According to the standards officially published by Chinese government, Liquid-mass Spectrometry (LC-MS) and Gas-mass Spectrometry (GC-MS) are both optional for quantitative analysis of acrylamide content in food. 

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REF:

https://www.scienceofcooking.com/maillard_reaction.htm

National Food Safety Standard: determination of acrylamide in food

National Food Safety Standard: determination of migration of acrylamide in food contact materials and products

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