“…The TBHQ cannot reduce acrylamide in model asparagine-glucose system; however, interactions between the oxidized products from TBHQ (e.g., quinones) with asparagine affect acrylamide formation [57] . Han, Lin [58] found that TBHQ could inhibit the formation of Amadori compounds via removing OH° or trapping glyoxal. Indeed, TBHQ is a chain-breaking as radical chain‐breaking antioxidant.…”