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. 2017 Apr 1;220:76–86. doi: 10.1016/j.foodchem.2016.09.199

Fig. 4.

Fig. 4

Graphs showing correlations between precursor concentration and acrylamide formation in heated (160 °C for 20 min) flour from twenty potato varieties grown at sites near Doncaster and Woburn, UK, and stored at 8 °C for two or six months. a. Reducing sugar concentration (mmol kg−1 dry weight) and acrylamide formation (μg kg−1 dry weight). b. Free asparagine concentration (mmol kg−1 dry weight) and acrylamide formation (μg kg−1 dry weight). c. Ratio of free asparagine to reducing sugar concentration and acrylamide formation (μg kg−1 dry weight). The varieties are plotted as two-letter codes: Challenger (Ch), Daisy (Da), Desiree (De), Fontane (Fo), Harmony (Ha), Hermes (He), Innovator (In), King Edward (KE), Lady Blanca (LB), Lady Claire (LC), Lady Olympia (LO), Lady Rosetta (LR), Maris Piper (MP), Markies (Ma), Pentland Dell (PD), Ramos (Ra), Russet Burbank (RB), Saturna (Sa) Umatilla Russet (UR) and Verdi (Ve); for Doncaster after two months storage (black) or six months storage (red), and Woburn after two months storage (blue) or six months storage (pink). The fitted model (Eq. (1)) is given as a solid line for the Doncaster potatoes and a dashed line for the Woburn potatoes. R2 = 60.4; standard error of observations = 3197 on 235 degrees of freedom.