Free amino acids and reducing sugars participate in the Maillard reaction during high-temperature cooking and processing. This results not only in the formation of colour, aroma and flavour compounds, but also undesirable contaminants, including acrylamide, which forms when the amino acid that participates in the reaction is asparagine. In this study, tubers of 13 varieties of potato (Solanum tuberosum), which had been produced in a field trial in 2010 and sampled immediately after harvest or after storage for 6 months, were analysed to show the relationship between the concentrations of free asparagine, other free amino acids, sugars and acrylamide-forming potential. The varieties comprised five that are normally used for crisping, seven that are used for French fry production and one that is used for boiling. Acrylamide formation was measured in heated flour, and correlated with glucose and fructose concentration. In French fry varieties, which contain higher concentrations of sugars, acrylamide formation also correlated with free asparagine concentration, demonstrating the complex relationship between precursor concentration and acrylamide-forming potential in potato. Storage of the potatoes for 6 months at 9°C had a significant, variety-dependent impact on sugar and amino acid concentrations and acrylamide-forming potential.

中文翻译：

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马铃薯中游离氨基酸和糖浓度与丙烯酰胺形成潜力之间复杂关系的证据

游离氨基酸和还原糖在高温蒸煮和加工过程中参与美拉德反应。这不仅会导致颜色、香气和风味化合物的形成，还会导致不受欢迎的污染物，包括丙烯酰胺，当参与反应的氨基酸是天冬酰胺时会形成丙烯酰胺。在这项研究中，对 2010 年在田间试验中生产的 13 个马铃薯品种（马铃薯）的块茎进行了分析，这些块茎在收获后或储存 6 个月后立即取样，以显示游离天冬酰胺浓度之间的关系，其他游离氨基酸、糖和丙烯酰胺形成潜力。这些品种包括五个通常用于酥脆，七个用于炸薯条生产，一个用于煮沸。在加热的面粉中测量丙烯酰胺的形成，并与葡萄糖和果糖浓度相关。在含有较高糖浓度的炸薯条品种中，丙烯酰胺的形成也与游离天冬酰胺浓度相关，这表明前体浓度与马铃薯中丙烯酰胺形成潜力之间存在复杂的关系。马铃薯在 9°C 下储存 6 个月对糖和氨基酸浓度以及丙烯酰胺形成潜力具有显着的、品种依赖性的影响。