Strecker aldehydes and α-keto acids, produced by carbonyl-amine reactions, contribute to the formation of acrylamide

► Strecker aldehydes and α-keto acids are able to convert asparagine into acrylamide. ► Strecker aldehydes and α-keto acids may be more or less reactive than glucose for this reaction. ► Carbonyl compounds inhibit the Michael addition of amino acids to acrylamide. ► Addition of carbonyl compounds usually increases the formation of acrylamide. ► Addition of amino acids may either decrease or increase the formation of acrylamide.