Measurement of acrylamide and its precursors in potato, wheat, and rye model systems

Stephen J. Elmore*, Georgios Koutsidis, Andrew T. Dodson, Donald S. Mottram, Bronek L. Wedzicha

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

182 Citations (Scopus)


The relationship between acrylamide and its precursors, namely, free asparagine and reducing sugars, was studied in cakes made from potato flake, wholemeal wheat, and wholemeal rye, cooked at 180 °C, from 5 to 60 min. Between 5 and 20 min, major losses of asparagine, water, and total reducing sugars were accompanied by large increases in acrylamide, which maximized in all three products between 25 and 30 min, followed by a slow linear reduction. Acrylamide formation did not occur to a large degree until the moisture contents of the cakes fell below 5%. Linear relationships were observed for acrylamide formation with the residual levels of asparagine and reducing sugars for all three food materials.

Original languageEnglish
Pages (from-to)1286-1293
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Issue number4
Early online date20 Jan 2005
Publication statusPublished - 1 Feb 2005
Externally publishedYes

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