product of the Maillard reaction is acrylamide, a neurotoxin and possible carcinogen that is formed from free asparagine and reducing sugars when cooking starchy foods at high temperatures (above 120°C). However, evidence from epidemiological studies suggest that dietary acrylamide is unlikely to raise the risk of people developing cancer. Food quality The level of reducing sugars in wine, juice, and sugarcane are indicative of the quality of these food products, and monitoring the levels of reducing sugars during food production has improved market quality. The conventional method for doing so is the Lane-Eynon method, which involves titrating the reducing sugar with copper(II) in Fehling's solution in the presence of methylene blue, a common redox indicator. However, it is inaccurate, expensive, and sensitive to impurities. References Carbohydrate chemistry Biomolecules Carbohydrates