title: Effects of storage temperature on the contents of sugars and free amino acids in tubers from different potato cultivars and acrylamide in chips.
abstract: To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2, 6, 8, 10, and 18 degrees C) for 18 weeks, and the contents of sugars, free amino acids in tubers, and acrylamide in chips after frying were analyzed. At temperatures lower than 8 degrees C, the contents of reducing sugars increased markedly in all cultivars, with similar increases in the acrylamide level and dark brown chip color. Free amino acids showed little change at the storage temperatures tested and varied within certain ranges characteristic of each cultivar. The contents of reducing sugars correlated well with the acrylamide level when the fructose/asparagine molar ratio in the tubers was <2. When the fructose/asparagine ratio was >2 by low-temperature storage, the asparagine content, rather than the reducing sugar content, was found to be the limiting factor for acrylamide formation.
authors.affiliation: Department of Upland Agriculture, National Agricultural Research Center for Hokkaido Region, Saitama, Japan. mechie@affrc.go.jp
authors.forename: Chie
authors.initials: C
authors.lastname: Matsuura-Endo
authors.forename: Akiko
authors.initials: A
authors.lastname: Ohara-Takada
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: Mitsuru
authors.initials: M
authors.lastname: Yoshida
authors.forename: Akira
authors.initials: A
authors.lastname: Kobayashi
authors.forename: Shogo
authors.initials: S
authors.lastname: Tsuda
authors.forename: Shigenobu
authors.initials: S
authors.lastname: Takigawa
authors.forename: Takahiro
authors.initials: T
authors.lastname: Noda
authors.forename: Hiroaki
authors.initials: H
authors.lastname: Yamauchi
authors.forename: Motoyuki
authors.initials: M
authors.lastname: Mori
mesh_terms: D020106:Acrylamide / Q000032:analysis*; D000596:Amino Acids / Q000032:analysis*; D002241:Carbohydrates / Q000032:analysis*; D005504:Food Analysis; D005511:Food Handling; D005632:Fructose / Q000032:analysis; D035281:Plant Tubers / Q000737:chemistry; D011198:Solanum tuberosum / Q000737:chemistry*; D013696:Temperature
chemical_list: D000596:Amino Acids; D002241:Carbohydrates; D020106:Acrylamide; D005632:Fructose