Monocyclic heteroaromatic amines

Process flavors are widely used in prepared foods to enhance the taste and odor of these products. Process flavors were identified as potential dietary sources of heterocyclic amines, both monocyclic heteroaromatic amines (MHAs), and polycyclic heteroaromatic amines (PHAs). MHAs are innocuous substances, some of which have flavoring characteristics. However, PHAs are reported to be potent mutagens and animal carcinogens (Munro et aL, 1993) and have been the subject of significant interest regarding their potential human health risk. 

Smith, G., U.D. Wermuth, PC. Healy, and J.M. White. 2003. Structure-making with 3,5-dinitrosalicylic acid. II. The proton-transfer compounds of 3,5-dinitrosalicylic acid with the monocyclic heteroaromatic amines. Austr. J. Chem. 56 707-713. 

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