Effect of Citric Acid and Glycine Addition on Acrylamide and Flavor in a Potato Model System
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- 作者：Mei Yin Low ; Georgios Koutsidis ; Jane K. Parker ; J. Stephen Elmore ; Andrew T. Dodson ; Donald S. Mottram
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2006
- 出版时间：August 9, 2006
- 年：2006
- 卷：54
- 期：16
- 页码：5976 - 5983
- 全文大小：101K
- 年卷期：v.54,no.16(August 9, 2006)
- ISSN：1520-5118
文摘
Acrylamide levels in cooked/processed food can be reduced by treatment with citric acid or glycine.In a potato model system cooked at 180 
tities/deg.gif">C for 10-60 min, these treatments affected the volatileprofiles. Strecker aldehydes and alkylpyrazines, key flavor compounds of cooked potato, weremonitored. Citric acid limited the generation of volatiles, particularly the alkylpyrazines. Glycineincreased the total volatile yield by promoting the formation of certain alkylpyrazines, namely, 2,3-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, and 2,5-diethyl-3-methylpyrazine. However, the formation of other pyrazines and Strecker aldehydes was suppressed.It was proposed that the opposing effects of these treatments on total volatile yield may be used tobest advantage by employing a combined treatment at lower concentrations, especially as bothtreatments were found to have an additive effect in reducing acrylamide. This would minimize theimpact on flavor but still achieve the desired reduction in acrylamide levels.
tities/deg.gif">C for 10-60 min, these treatments affected the volatileprofiles. Strecker aldehydes and alkylpyrazines, key flavor compounds of cooked potato, weremonitored. Citric acid limited the generation of volatiles, particularly the alkylpyrazines. Glycineincreased the total volatile yield by promoting the formation of certain alkylpyrazines, namely, 2,3-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, tetramethylpyrazine, and 2,5-diethyl-3-methylpyrazine. However, the formation of other pyrazines and Strecker aldehydes was suppressed.It was proposed that the opposing effects of these treatments on total volatile yield may be used tobest advantage by employing a combined treatment at lower concentrations, especially as bothtreatments were found to have an additive effect in reducing acrylamide. This would minimize theimpact on flavor but still achieve the desired reduction in acrylamide levels.