Variation in tuber components affecting acrylamide formation and colour in fried potato

Recent research showing that acrylamide, a potential carcinogen, is produced in fried potato has caused much concern. More knowledge of the effect of processing parameters and the variation in potential precursors in the raw material is of importance. The Maillard reaction, a reaction between certain amino acids and reducing sugars, is likely to be responsible for the formation of acrylamide as well as the fry colour. Production of high yielding potato cultivars, which will generate 'golden' fry products with low acrylamide levels after long periods of storage at low temperature, is desirable. The variation in asparagine, glutamine, glucose, fructose and sucrose was studied in a 3-year experiment with eight potato clones during long-term storage at 3 and 10 degrees C. There were large genotype differences in all characters but also year-to-year variation. The ranking order was almost unchanged in different years as well as after different lengths of storage. Therefore, breeding for potatoes with low levels of one or more Maillard reaction precursors might be an additional way to alter processing parameters in order to keep the acrylamide level low. Storage at 3 degrees C did not result in higher asparagine levels than storage at 10 degrees C. The increase in reducing sugar levels after low temperature storage has, however, been shown to lead to enhanced acrylamide levels. 'Cold-chippers' with low glucose and fructose levels throughout storage could become good choices for production of fried products with appetising colours and yet low acrylamide levels.