TABLE 1.
Comparisons of mean acrylamide, acrylamide precursors (amino acids and sugars) after thermal treatment, moisture, and pH by synthetic potato models and potato cultivars.
| Acrylamide (μg kg−1) | Glutamine (g kg−1) | Asparagine (g kg−1) | Fructose (g kg−1) | Glucose (g kg−1) | Sucrose (g kg−1) | Moisture (g kg−1) | pH | |
|---|---|---|---|---|---|---|---|---|
| Mean ± SD | ||||||||
| Synthetic potato models | ||||||||
| Prototype control model | (—) | 2.2 ± 1.6 | 4.8 ± 1.0 | 0.2 ± 0.0 | 0.1 ± 0.0 | (—) | 192 ± 9.2 | 6.22 ± 1.6 |
| Asn‐GFS (Model 1) | 516.7 ± 29.67 | 5.2 ± 2.2 | (—) | 0.1 ± 0 | 0.4 ± 0.3 | 0.2 ± 0.0 | 195 ± 8.9 | 6.30 ± 1.9 |
| Gln‐GFS (Model 2) | (—) | 0.2 ± 0.1 | 0.7 ± 0.3 | 0.2 ± 0 | 0.3 ± 0.1 | 0.2 ± 0.1 | 190 ± 9.5 | 6.29 ± 2.7 |
| Glu‐Fru (Model 3) | 438.9 ± 29.78 | 9.1 ± 1.6 | 1.0 ± 0.2 | 0.2 ± 0.1 | 0.1 ± 0.0 | (—) | 197 ± 8.5 | 6.25 ± 1.4 |
| 316.7 ± 94.9 | 10.0 ± 1.4 | (—) | (—) | (—) | (—) | 205 ± 7.9 | 6.27 ± 2.1 | |
| Glutamine‐Glucose (Model 5) | (—) | 3.7 ± 0.7 | 0.7 ± 0.4 | (—) | (—) | (—) | 200 ± 9.1 | 6.30 ± 1.8 |
| Glutamine‐Fructose (Model 6) | (—) | 3.1 ± 0.5 | 1.0 ± 0.7 | (—) | (—) | (—) | 191 ± 7.7 | 6.32 ± 2.3 |
| Glutamine‐Sucrose (Model 7) | (—) | 3.0 ± 1.3 | 0.9 ± 0.5 | (—) | (—) | (—) | 200 ± 8.8 | 6.34 ± 2.0 |
| Asparagine‐Glucose (Model 8) | (—) | 6.1 ± 4.8 | 1 ± 0.5 | (—) | (—) | (—) | 198 ± 8.2 | 6.38 ± 1.5 |
| Asparagine‐Fructose (Model 9) | (—) | 10.1 ± 1.7 | 0.8 ± 0.5 | (—) | (—) | (—) | 203 ± 9.3 | 6.36 ± 1.8 |
| Asparagine‐Sucrose (Model 10) | (—) | 2.4 ± 4.5 | 0.9 ± 0.8 | (—) | (—) | (—) | 200 ± 5.7 | 6.40 ± 2.2 |
| Potato cultivars | ||||||||
| Kennebec | 338.7 ± 6.5 | 8.4 ± 8.5 | 8.1 ± 1.6 | (—) | (—) | 0.7 ± 0.0 | 205 ± 7.2 | 5.89 ± 0.9 |
| Monalisa | 205.6 ± 19.4 | 8.0 ± 3.1 | 4.7 ± 2.4 | 1.4 ± 0.1 | 0.3 ± 0.4 | 0.7 ± 0.1 | 202 ± 9.6 | 6.2 ± 2.1 |
| Agria | 441.6 ± 20.8 | 2.4 ± 2.7 | 7.8 ± 0.3 | 0.5 ± 0.8 | (—) | 1.0 ± 0.1 | 199 ± 8.3 | 6.3 ± 1.4 |
Note: Acrylamide limit of quantification (LOQ) using gas chromatography flame‐ionized‐detectors for potato models was 0.5 g kg−1. Sugars limit of quantification (LOQ) using high‐performance liquid chromatography is 0.1 g kg−1. (—) Means ingredient not present.