Abstract: During food frying, various components from foods and the frying oil can undergo strong chemical reactions to produce a variety of chemical products, which may ultimately affect the eating quality of the fried foods and the useful life of the frying oil. A variety of harmful substances can be produced at amounts that cannot be ignored, such as concomitant acrylamide and heterocyclic amines related to constituents of fried foods. The production of these harmful components can be inhibited or controlled by selecting appropriate frying conditions, such as the type of frying oil, frying time, frying temperature, and the addition of exogenous antioxidants. This article reviews recent findings on the formation pathways, hazards, and control of acrylamide and heterocyclic amines during food frying, which will hopefully provide valuable information for exploring effective methods to inhibit the production of hazardous concomitants during food frying.

Key words: frying; acrylamide; heterocyclic amine; formation mechanism; control methods