Instrumentation for Routine Analysis of Acrylamide in French Fries: Assessing Limitations for Adoption: Assessing limitations for adoption

Mark M. Skinner, Jared T. Seale, Maranda S. Cantrell, Joseph M. Collins, Matthew W. Turner, Owen M. McDougal

Research output: Contribution to journalArticlepeer-review

10 Scopus citations

Abstract

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.

Original languageAmerican English
Article number2038
JournalChemistry and Biochemistry Faculty Publications and Presentations
Volume10
Issue number9
DOIs
StatePublished - 1 Sep 2021

Keywords

  • acrylamide
  • gas chromatography–mass spectrometry
  • liquid chromatography–mass spectrometry
  • near-infrared spectroscopy
  • quantitation
  • Gas chromatography– mass spectrometry

EGS Disciplines

  • Chemistry

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