Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review [Chapter 4]

The Maillard reaction, which produces a plethora of color and flavor compounds, is also responsible for the formation of acrylamide, an undesirable processing contaminant. Acrylamide is a Group 2a carcinogen and was discovered in a variety of popular foods, notably those derived from potatoes and cereals, as well as coffee, in 2002. It forms from free asparagine and reducing sugars, with free asparagine concentration being the main determinant of acrylamide-forming potential in cereal products but reducing sugar concentration being more important in potatoes, the difference arising from the relative concentrations of free asparagine and reducing sugars in the different raw materials. The European Commission set ‘indicative’ levels for acrylamide in food in 2011 and 2013, and is currently reviewing its options for further measures, making the issue one of the most difficult facing the cereal and potato supply chains. Here we review research into agronomic and genetic approaches to reducing the acrylamide-forming potential of wheat, rye and potato.