Effect of Citric Acid and Glycine Addition on Acrylamide and Flavor in a Potato Model System

Acrylamide levels in cooked/processed food can be reduced by treatment with citric acid or glycine. In a potato model system cooked at 180 °C for 10−60 min, these treatments affected the volatile profiles. Strecker aldehydes and alkylpyrazines, key flavor compounds of cooked potato, were monitored....

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2006-08, Vol.54 (16), p.5976-5983
Main Authors: Low, Mei Yin, Koutsidis, Georgios, Parker, Jane K, Elmore, J. Stephen, Dodson, Andrew T, Mottram, Donald S
Format: Article
Language:English
Subjects:
acidity
Acrylamide - analysis
acrylamides
aldehydes
alkylpyrazines
Biological and medical sciences
citric acid
Citric Acid - administration & dosage
cooking
flavor compounds
food chemistry
Food industries
Food toxicology
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
glycine (amino acid)
Glycine - administration & dosage
heat treatment
Hot Temperature
Hydrogen-Ion Concentration
Maillard reaction
model food systems
Plant Tubers - chemistry
potato flakes
potatoes
pyrazines
Solanum tuberosum
Solanum tuberosum - chemistry
Strecker aldehydes
Taste
volatile organic compounds
Volatilization
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Summary:Acrylamide levels in cooked/processed food can be reduced by treatment with citric acid or glycine. In a potato model system cooked at 180 °C for 10−60 min, these treatments affected the volatile profiles. Strecker aldehydes and alkylpyrazines, key flavor compounds of cooked potato, were monitored. Citric acid limited the generation of volatiles, particularly the alkylpyrazines. Glycine increased 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 to best advantage by employing a combined treatment at lower concentrations, especially as both treatments were found to have an additive effect in reducing acrylamide. This would minimize the impact on flavor but still achieve the desired reduction in acrylamide levels. Keywords: Acrylamide; flavor; pH; citric acid; glycine; potato; Strecker aldehydes; pyrazines
ISSN:0021-8561
1520-5118
DOI:10.1021/jf060328x