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On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems.
J Agric Food Chem. 2005 Nov 16; 53(23):8926-33.JA

Abstract

An on-line MS/MS technique was used to study the generation of acrylamide in rye-, wheat-, and potato-based systems during cooking. Acrylamide release to the gas phase was monitored continuously and was correlated with the acrylamide content of samples using a calibration based upon the partition of [1,2,3-(13C3)]acrylamide. On-line results at 180 degrees C were compared with data relating to the same systems obtained through GC-MS analysis. Agreement between the two techniques was notable, both in terms of the temporal profiles of acrylamide generation and when comparing the relative magnitudes of results for potato, wheat, and rye determined by each method. The effects of pH (citric acid) and added amino acids (soy protein hydrolysate) on the generation of acrylamide in hydrated potato flake were modeled at 180 degrees C. It was concluded that a combined treatment of low levels of each additive could result in significant reductions in acrylamide, although the effects of such treatments on sensory properties such as color and flavor remain to be evaluated.

Authors+Show Affiliations

Cook DJ
Division of Food Sciences, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, United Kingdom. david.cook@nottingham.ac.uk
Taylor AJ
No affiliation info available

MeSH

AcrylamideCalibrationCitric AcidEdible GrainGas Chromatography-Mass SpectrometryHydrogen-Ion ConcentrationMass SpectrometrySolanum tuberosumSoybean Proteins

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16277384

Citation

Cook, David J., and Andrew J. Taylor. "On-line MS/MS Monitoring of Acrylamide Generation in Potato- and Cereal-based Systems." Journal of Agricultural and Food Chemistry, vol. 53, no. 23, 2005, pp. 8926-33.
Cook DJ, Taylor AJ. On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems. J Agric Food Chem. 2005;53(23):8926-33.
Cook, D. J., & Taylor, A. J. (2005). On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems. Journal of Agricultural and Food Chemistry, 53(23), 8926-33.
Cook DJ, Taylor AJ. On-line MS/MS Monitoring of Acrylamide Generation in Potato- and Cereal-based Systems. J Agric Food Chem. 2005 Nov 16;53(23):8926-33. PubMed PMID: 16277384.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems. AU - Cook,David J, AU - Taylor,Andrew J, PY - 2005/11/10/pubmed PY - 2006/1/6/medline PY - 2005/11/10/entrez SP - 8926 EP - 33 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 23 N2 - An on-line MS/MS technique was used to study the generation of acrylamide in rye-, wheat-, and potato-based systems during cooking. Acrylamide release to the gas phase was monitored continuously and was correlated with the acrylamide content of samples using a calibration based upon the partition of [1,2,3-(13C3)]acrylamide. On-line results at 180 degrees C were compared with data relating to the same systems obtained through GC-MS analysis. Agreement between the two techniques was notable, both in terms of the temporal profiles of acrylamide generation and when comparing the relative magnitudes of results for potato, wheat, and rye determined by each method. The effects of pH (citric acid) and added amino acids (soy protein hydrolysate) on the generation of acrylamide in hydrated potato flake were modeled at 180 degrees C. It was concluded that a combined treatment of low levels of each additive could result in significant reductions in acrylamide, although the effects of such treatments on sensory properties such as color and flavor remain to be evaluated. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16277384/On_line_MS/MS_monitoring_of_acrylamide_generation_in_potato__and_cereal_based_systems_ DB - PRIME DP - Unbound Medicine ER -