Influence of Storage Temperature of Potatoes on Acrylamide Formation in Roasted Dishes

Potato quality assessment by monitoring the acrylamide precursors using reflection spectroscopy and machine learning

“…Potato samples susceptible to the formation of high acrylamide contents during frying were artificially created by storage of different potato batches at 4°C, all of which originated immediately from the farmer and were obtained shortly after the harvest. According to previous research, the latter storage procedure influences the acrylamide precursors, inducing a boost in the acrylamide formation, depending on the storage time (De Wilde et al, 2005;Hebeisen et al, 2007;Matsuura-Endo et al, 2006). Samples C, D and E were obtained after 12, 22 and 28 weeks of storage, giving rise to increasing acrylamide precursor concentrations.…”

Internal scattering as an optical screening method to identify peeled potatoes giving rise to an excess of acrylamide

“…Low acrylamide formation is assured by the storage in the farmer's root cellar, taking into account the best known practices for long-term potato storage, guaranteeing a good quality preservation of the fresh potatoes (Linsinska and Leszczynski, 1989;Voss et al, 2015). High acrylamide formation is obtained by storing potatoes at 4 C. According to previous research, the latter storage procedure influences the acrylamide precursors, inducing a boost in the acrylamide formation (Ciesarov a et al, 2006;De Wilde et al, 2005;Hebeisen et al, 2007;Matsuura-Endo et al, 2006). From here onwards, the potatoes stored in the root cellar and fridge, inducing low and high acrylamide contents, will be referred to as 'fresh potatoes' and 'fridge-stored potatoes' respectively.…”