Relationship between Alkylpyrazine and Acrylamide Formation in Potato Chips

Levels of acrylamide and fourteen alkylpyrazines were measured in chips made from twenty cultivars of potato, which had been stored for two and six months. While a significant correlation existed between acrylamide and total pyrazines (r2 = 0.609) for the studied samples, this correlation was not as great as those that existed between the 14 pyrazines themselves (r2 = 0.607–0.965). Levels of pyrazines varied significantly with cultivar, while for the cultivars Innovator and Lady Rosetta most pyrazines increased on storage. The ratio between acrylamide and total pyrazines was examined. Low-acrylamide chips that are relatively high in alkylpyrazines (Verdi, Lady Claire, Lady Rosetta and Fontane) may be of interest to manufacturers.