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

B - Book chapters etc edited externally

Halford, N. G. and Curtis, T. Y. 2016. Reducing the Acrylamide-Forming Potential of Wheat, Rye and Potato: A Review [Chapter 4]. in: Granvogl, M., Peterson, D. and Schieberle, P. (ed.) Browned Flavors: Analysis, Formation, & Physiology Washington DC American Chemical Society (ACS). pp. 35-53

AuthorsHalford, N. G. and Curtis, T. Y.
EditorsGranvogl, M., Peterson, D. and Schieberle, P.
Abstract

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.

Page range35-53
Year of Publication2016
Book titleBrowned Flavors: Analysis, Formation, & Physiology
PublisherAmerican Chemical Society (ACS)
Place of publicationWashington DC
SeriesACS Symposium Series 1237
ISBN9780841231856
Digital Object Identifier (DOI)doi:10.1021/bk-2016-1237.ch004
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeBBSRC LINK: Genetic improvement of wheat to reduce the potential for acrylamide formation during processing
BBSRC LINK: Producing low acrylamide risk potatoes
Designing Future Wheat (DFW) [ISPG]
DFW - Designing Future Wheat - Work package 1 (WP1) - Increased efficiency and sustainability
Open accessPublished as non-open access
Publisher's version
Copyright license
Publisher copyright
Output statusPublished
Publication dates
Print18 Nov 2016

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