Investigation of cancer-inducing molecules in cooked foods has led to the discovery of mutagenic heterocyclic amines (HCAs) in meat. The amino acids creatin(in)e and phenylalanine form the precursors for these HCAs. Recent research has found similar mutagenic HCAs produced from plant-based proteins when arginine, rather than creatin(in)e, is substituted in high temperature reactions (simulated cooking) with phenylalanine. Our research focuses on developing methods to isolate individual candidates that are then screened for mutagenicity via the Ames test. HPLC, Mass spectroscopy, and NMR methods are also being developed to identify the molecular structure of these lead mutagenic arginine-based HCAs.