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. 2014 Jan 23;164(2):286–300. doi: 10.1111/aab.12101

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© 2014 The Authors. Annals of Applied Biology published by John Wiley & Sons Ltd on behalf of Association of Applied Biologists.

This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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Graphs showing correlations between precursor concentration and acrylamide formation in potato flour heated to 160°C for 20 min. (A) Glucose concentration and acrylamide formation. (B) Fructose concentration and acrylamide formation. (C) Free asparagine concentration and acrylamide formation. Points on the graphs from French fry varieties are denoted by F in black, while those for crisping varieties are denoted by C in red and the boiling variety, Harmony, in green, the results for correlation (r) being given for all three types overall and then for French fry and crisping types separately. The points are codes for the varieties Maris Piper (Mp), Pentland Dell (Pd), King Edward (Ke), Daisy (D), Markies (Ma), Russet Burbank (Rb), Umatilla Russet (Ur), Lady Claire (Lc), Lady Rosetta (Lr), Saturna (Sa), Hermes (He), Verdi (Ve) and Harmony (Ha), followed by unstored (U) or stored (S). All concentrations are shown on a dry weight basis.