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Relationship between alkylpyrazine and acrylamide formation in potato chips

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: Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series, 1237. ACS, pp. 133-144. ISBN 9780841231856

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To link to this item DOI: 10.1021/bk-2016-1237.ch010

Abstract/Summary

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 (r 2 = 0.609; p = 0.001) for the studied samples, this correlation was not as great as those that existed between the 14 pyrazines themselves (r 2 = 0.607–0.965). Levels of pyrazines varied significantly with cultivar (p = 0.0001), 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.

Item Type:Book or Report Section
Refereed:No
Divisions:Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:68902
Publisher:ACS

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