Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips

抄録

  Acrylamide in potato chips made from tubers stored at 2 or 20°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.