Relationship between Alkylpyrazine and Acrylamide Formation in Potato Chips

B - Book chapters etc edited externally

Elmore, J. S., Snowden, S., Briddon, A., Halford, N. G. and Mottram, D. S. 2016. Relationship between Alkylpyrazine and Acrylamide Formation in Potato Chips. in: Granvogl, S. (ed.) Browned Flavors: Analysis, Formation, & Physiology Washington DC American Chemical Society (ACS). pp. 133-144

AuthorsElmore, J. S., Snowden, S., Briddon, A., Halford, N. G. and Mottram, D. S.
EditorsGranvogl, S.
Abstract

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.

Page range133-144
Year of Publication2016
Book titleBrowned Flavors: Analysis, Formation, & Physiology
PublisherAmerican Chemical Society (ACS)
Place of publicationWashington DC
SeriesACS Symposium Series, Vol. 1237
ISBN9780841231856
Digital Object Identifier (DOI)doi:10.1021/bk-2016-1237.ch010
FunderBiotechnology and Biological Sciences Research Council
Funder project or codeBBSRC LINK: Producing low acrylamide risk potatoes
Open accessPublished as non-open access
Publisher's version
Copyright license
Publisher copyright
Output statusPublished
Publication dates
Online18 Nov 2016
Copyright licensePublisher copyright

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