The acrylamide, known to have genotoxicity, is formed during frying or baking of food via Maillard reaction.
Direct analysis in real time (DART), relying upon heated Helium gas via glow discharge, enables to analyze without any sample preparation for rapid food analysis is expected for acrylamide analysis. However, it is suspected that acrylamide formation via Maillard reaction by high temperature helium gasses during DART ionization interferes accurate analysis. To optimization for analyses, the condition formation acrylamide was investigated by DART-MS using Glucose-Asparagine co-mixture as a model. In this study, acrylamide formation in analysis was investigated for reproducible food analysis and food authentication.