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.