Influence of fertilization on acrylamide formation during frying of potatoes harvested in 2003

Last updated on 11-6-2020 by Jill Alexandre

Public Access


Peer reviewed scientific article



The quality of the potato has been found to vary, when grown under different agricultural and environmental conditions, such as the level of fertilization. Consequently these factors may influence the acrylamide formation during the preparation of French fries. These assumptions were studied on three varieties: Bintje, Ramos, and Saturna from the harvest of 2003. Decreasing N fertilization caused increases in the reducing sugar concentration from 60% up to 100% on DM for all varieties studied. Due to a high correlation between the reducing sugar content and the generation of acrylamide duri…

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