ABSTRACTThe kinetics of reactions such as the nitrosation of proline or pyrrolidine and the decarboxylation of proline or N‐nitrosoproline in heated model systems simulating the pan‐frying conditions of bacon were determined. The rate constants, half‐life values and activation energy values of these reactions were calculated. The nitrosation of proline or pyrrolidine in adipose model systems occurs readily in the temperature range 80–160°C, while the decarboxylation of proline or N‐nitrosoproline proceeds only at 100°C or above. The rates of the above reactions are such that nitrosation of proline>nitrosation of pyrrolidine>decarboxylation of proline or N‐nitrosoproline. Results lend credence to the pathway involving N‐nitrosoproline in the formation of N‐nitrosopyr
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