TY - JOUR
T1 - Instrumentation for Routine Analysis of Acrylamide in French Fries: Assessing Limitations for Adoption
T2 - Assessing limitations for adoption
AU - Skinner, Mark M.
AU - Seale, Jared T.
AU - Cantrell, Maranda S.
AU - Collins, Joseph M.
AU - Turner, Matthew W.
AU - McDougal, Owen M.
N1 - Skinner, Mark M.; Seale, Jared T.; Cantrell, Maranda S.; Collins, Joseph M.; Turner, Matthew W.; and McDougal, Owen M. (2021). "Instrumentation for Routine Analysis of Acrylamide in French Fries: Assessing Limitations for Adoption". Foods, 10(9), 2038. https://doi.org/10.3390/foods10092038
PY - 2021/9/1
Y1 - 2021/9/1
N2 - The purpose of this experimental review was to detect acrylamide in French fries using methods most adaptable to the food process industry for quality control assessment of products. French fries were prepared at different cook times using the same fryer oil over a five-day period to assess the influence of oil degradation and monitor trends in acrylamide formation. Acrylamide detection was performed using LC-MS, GC-MS and FT-NIR. The low levels of acrylamide produced during frying, low molecular weight of the analyte, and complexity of the potato matrix make routine acrylamide measurement challenging in a well-outfitted analytical lab with trained personnel. The findings of this study are presented from the perspective of pros and cons of each acrylamide measurement method in enough detail for food processors to appraise the method that may work best for them based on their available instrumentation and extent of personnel training.
AB - The purpose of this experimental review was to detect acrylamide in French fries using methods most adaptable to the food process industry for quality control assessment of products. French fries were prepared at different cook times using the same fryer oil over a five-day period to assess the influence of oil degradation and monitor trends in acrylamide formation. Acrylamide detection was performed using LC-MS, GC-MS and FT-NIR. The low levels of acrylamide produced during frying, low molecular weight of the analyte, and complexity of the potato matrix make routine acrylamide measurement challenging in a well-outfitted analytical lab with trained personnel. The findings of this study are presented from the perspective of pros and cons of each acrylamide measurement method in enough detail for food processors to appraise the method that may work best for them based on their available instrumentation and extent of personnel training.
KW - acrylamide
KW - gas chromatography–mass spectrometry
KW - liquid chromatography–mass spectrometry
KW - near-infrared spectroscopy
KW - quantitation
KW - Gas chromatography– mass spectrometry
UR - https://scholarworks.boisestate.edu/chem_facpubs/149
UR - http://www.scopus.com/inward/record.url?scp=85114267651&partnerID=8YFLogxK
U2 - 10.3390/foods10092038
DO - 10.3390/foods10092038
M3 - Article
VL - 10
JO - Chemistry and Biochemistry Faculty Publications and Presentations
JF - Chemistry and Biochemistry Faculty Publications and Presentations
IS - 9
M1 - 2038
ER -