TABLE 2.

Percentage of reactant acrylamide's precursors after thermal processing.

Potato samples	% Reactant sucrose	% Reactant fructose	% Reactant glucose	% Reactant glutamine	% Reactant asparagine
Potato cultivars
Agria	20	25.23	0	89.46	71.12
Monalisa	41.7	73.43	29.51	90.94	94.43
Kennebec	32	0	0	0	88.17
Potato models
Sucrose model	100	0	0	73.92	100
Glu‐Fru	0	100	100	73.25	100
Asn‐GFS	83.2	100	100	18.52	100

Note: Percentage calculated = ([precursor] after thermal treatment − [precursor] before thermal treatment/[precursor] after thermal treatment × 100).