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Relationship between alkylpyrazine and acrylamide formation in potato chips

Elmore, J. S. ORCID:, 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


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
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:68902

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