Abstract The acrylamide content in oxidised black olives and the influence of baking treatments on the concentrations of acrylamide and phenolic compounds were determined. Twenty different randomly selected commercial brands of olives were purchased from industries located in Spain and Portugal, for analysis of the acrylamide contents. A wide variation in acrylamide concentration was obtained for the commercial canned black ripe olives and brine. Various baking temperatures and times were applied to the table olives with the lowest acrylamide content. The baking treatments significantly increased the acrylamide amount in olives and drastically reduced the phenolic compounds. The phenolic compounds had a strong negative linear correlation with the acrylamide content.

中文翻译：

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不同烘烤处理对加州风味黑橄榄中丙烯酰胺形成和酚类化合物的影响

摘要 测定了氧化黑橄榄中丙烯酰胺的含量以及烘烤处理对丙烯酰胺和酚类化合物浓度的影响。从西班牙和葡萄牙的行业中购买了 20 种不同的随机选择的商业橄榄品牌，用于分析丙烯酰胺含量。商业罐装黑色成熟橄榄和盐水的丙烯酰胺浓度变化很大。对丙烯酰胺含量最低的食用橄榄采用了不同的烘烤温度和时间。烘烤处理显着增加了橄榄中的丙烯酰胺含量，并显着减少了酚类化合物。酚类化合物与丙烯酰胺含量呈强烈的负线性关系。