Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system

Yin Low Mei, Georgios Koutsidis, Jane K. Parker, J. Stephen Elmore, Andrew T. Dodson, Donald S. Mottram*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

77 Citations (Scopus)


Acrylamide levels in cooked/processed food can be reduced by treatment with citric acid of glycine. In a potato model system cooked at 180°C for 10-60 min, these treatments affected the volatile profiles. Strecker aldehydes and alkylpyrazines, key flavor compounds of cooked potato, were monitored. Citric acid limited the generation of volatiles, particularly the alkylpyrazines. Glycine increased the total volatile yield by promoting the formation of certain alkylpyrazines, namely, 2,3-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, and 2,5-diethyl-3- methylpyrazine. However, the formation of other pyrazines and Strecker aldehydes was suppressed. It was proposed that the opposing effects of these treatments on total volatile yield may be used to best advantage by employing a combined treatment at lower concentrations, especially as both treatments were found to have an additive effect in reducing acrylamide. This would minimize the impact on flavor but still achieve the desired reduction in acrylamide levels.

Original languageEnglish
Pages (from-to)5976-5983
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Issue number16
Early online date6 Jul 2006
Publication statusPublished - 1 Aug 2006
Externally publishedYes

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