Concern about the safety of acrylamide in french fries led to the identification of potato varieties low in the acrylamide precursors asparagine and reducing sugars that vary with variety, nitrogen (N) fertilizer applications, and other factors, but produce light-colored fries, which may not appeal to consumers. New potato varieties shown to produce low-acrylamide fries, AF4296-3 and Easton, and an industry-standard variety, Russet Burbank, were fertilized at four N application rates (0, 112, 224, and 336 kg N/ha) in a 3 × 4 factorial design. Potato tubers from each of the 12 variety X fertilizer factorial combinations were processed into fries. French fries made from Easton and AF4296-3 potatoes fertilized with the lower N levels were less red (lower CIE a* ) and yellow (higher b* ) than Russet Burbank fries after frying. Forty-seven consumers rated the 12 samples (potato variety X N fertilizer rate) on a 9-point hedonic scale. Aroma, taste, and texture hedonic scores did not differ among samples. The mean hedonic color score for the Russet Burbank fries fertilized with 224 kg/ha (7.4) was significantly higher (P ≤ 0.05) than those for the AF4296-3 with 224 kg/ha N and Easton and 336 kg/ha N fries. After consumers were informed of the acrylamide content of fries relative to commercial products, the overall liking and purchase intent for Russet Burbank fries decreased. Education may be needed to inform consumers about the merits of whiter french fry color as a trade-off for reduced exposure to acrylamide, which is a probable dietary carcinogen. PRACTICAL APPLICATION: New potato varieties have lower concentrations of the compounds that form acrylamide during cooking. These varieties tend to brown less during frying than do common potatoes, resulting in lighter-colored and less golden-colored french fries. Consumer education may be needed to counteract potential consumer rejection of the fries made from these new varieties with information about the lower acrylamide content and increased safety of these foods.

中文翻译：

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低丙烯酰胺炸薯条的接受度：一项试点研究

对炸薯条中丙烯酰胺安全性的担忧导致鉴定出丙烯酰胺前体天冬酰胺和还原糖含量低的马铃薯品种，这些马铃薯品种因品种、施氮 (N) 肥料和其他因素而异，但会产生浅色薯条，这可能会导致对消费者没有吸引力。显示出可生产低丙烯酰胺薯条的新马铃薯品种 AF4296-3 和 Easton 以及行业标准品种 Russet Burbank 以四种施氮量（0、112、224 和 336 kg N/ha）施肥。 3 × 4 析因设计。将来自 12 个品种 X 肥料因子组合中的每一个的马铃薯块茎加工成薯条。与 Russet Burbank 薯条相比，用较低 N 水平施肥的 Easton 和 AF4296-3 土豆制成的炸薯条在油炸后的红色（较低的 CIE a* ）和黄色（较高的 b* ）较少。47 名消费者在 9 点享乐量表上对 12 个样品（马铃薯品种 XN 施肥率）进行了评分。香气、味道和质地享乐分数在样品之间没有差异。使用 224 kg/ha (7.4) 施肥的 Russet Burbank 薯条的平均享乐颜色评分明显高于使用 224 kg/ha N 和 Easton 和 336 kg/ha N 的 AF4296-3 炸薯条 (P ≤ 0.05)。在告知消费者相对于商业产品而言，薯条的丙烯酰胺含量后，对 Russet Burbank 薯条的整体喜好和购买意愿有所下降。可能需要进行教育，让消费者了解更白的炸薯条颜色的优点，作为减少丙烯酰胺暴露的权衡，丙烯酰胺是一种可能的膳食致癌物。实际应用：新马铃薯品种在烹饪过程中形成丙烯酰胺的化合物浓度较低。与普通土豆相比，这些品种在油炸过程中不易变成褐色，导致炸薯条颜色较浅，金黄色较少。可能需要对消费者进行教育，以通过有关这些食品的丙烯酰胺含量较低和安全性提高的信息来抵消消费者对由这些新品种制成的薯条的潜在拒绝。