On line monitoring of acrylamide formation.
A system to monitor the formation of acrylamide in model systems and from real food products under controlled conditions of temperature, time and moisture content has been developed. By humidifying the gas that flows through the sample, some control over moisture content can be affected. Results are presented to show the validity and reproducibility of the technique and its ability to deliver quantitative data. The effects of different processing conditions on acrylamide formation and on the development of color, due to the Maillard reaction, are evaluated.
Cook
David J
DJ
Samworth Flavour Laboratory, Division of Food Sciences, The University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK. David.Cook@nottingham.ac.uk
Channell
Guy A
GA
Taylor
Andrew J
AJ
D020106:Acrylamide / Q000032:analysis*; D001331:Automation; D002138:Calibration; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D002851:Chromatography, High Pressure Liquid; D003296:Cooking; D004305:Dose-Response Relationship, Drug; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling; D006813:Humidity; D015416:Maillard Reaction; D013058:Mass Spectrometry; D011198:Solanum tuberosum / Q000737:chemistry; D013696:Temperature; D013997:Time Factors
D020106:Acrylamide