title: Effects of physiological changes in potato tubers (Solanum tuberosum L.) after low temperature storage on the level of acrylamide formed in potato chips.
abstract: Acrylamide in potato chips made from tubers stored at 2 or 20 degrees C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers.
authors.affiliation: Center for Food Quality, Labeling and Consumer Services, 2-1 Shintoshin, Chuo-ku, Saitama 330-9731, Japan.
authors.forename: Yoshihiro
authors.initials: Y
authors.lastname: Chuda
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Ono
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Yada
authors.forename: Akiko
authors.initials: A
authors.lastname: Ohara-Takada
authors.forename: Chie
authors.initials: C
authors.lastname: Matsuura-Endo
authors.forename: Motoyuki
authors.initials: M
authors.lastname: Mori
mesh_terms: D000178:Acrylamides / Q000737:chemistry*; D001216:Asparagine / Q000378:metabolism; D003080:Cold Temperature; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005519:Food Preservation; D005632:Fructose / Q000032:analysis; D008401:Gas Chromatography-Mass Spectrometry; D005947:Glucose / Q000032:analysis; D018517:Plant Roots / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry* / Q000502:physiology*
chemical_list: D000178:Acrylamides; D005632:Fructose; D001216:Asparagine; D005947:Glucose