TY - JOUR T1 - Comparison of potato varieties between seasons and their potential for acrylamide formation JF - J.Sci.Food Agric. Y1 - 2008 A1 - De Meulenaer,B. A1 - De Wilde,T. A1 - Mestdagh,F. A1 - Govaert,Y. A1 - Ooghe,W. A1 - Stéphanie Fraselle A1 - Deulemeester,K. A1 - Carlos Van Peteghem A1 - Calus,A. A1 - J-M Degroodt A1 - R. Verhé KW - acid KW - Acrylamide KW - approach KW - approaches KW - Carcinogen KW - Comparison KW - composition KW - conditions KW - food KW - Frying KW - Human KW - Impact KW - Industries KW - Industry KW - IS KW - observed KW - ON KW - period KW - Potato KW - Potato products KW - production KW - PRODUCTS KW - reducing KW - reducing sugar KW - result KW - results KW - seasonal KW - seasonal variation KW - Seasons KW - STORAGE KW - study KW - sugar KW - VARIABILITY KW - variation KW - varieties KW - variety AB - BACKGROUND: Acrylamide is a probable human carcinogen produced during food preparation, including frying of potato products. The aim of this study was to investigate the impact of seasonal variation on tuber composition and its acrylamide generation potential. RESULTS: The chemical composition of potato varieties used respectively for French fry (Bintje and Ramos) and crisp (Lady Rosetta and Saturna) production was studied throughout a storage period of 9 months during two growing seasons (2003 and 2004), in addition to their acrylamide generation potential during preparation of French fries. A significant impact of variable climatological conditions on the reducing sugar, dry matter, total free amino acid and free asparagine contents of tubers was observed. Exceptionally warm summers gave rise to a lower reducing sugar content (expressed on a dry matter basis) and thus a lower susceptibility to acrylamide generation during frying. CONCLUSION: It cannot be excluded that potato growers and the potato-processing industry are confronted with some harvests that are more prone to acrylamide generation than others owing to climatological variability, thus confirming the importance of a multifactorial approach to mitigate acrylamide generation in potato products. VL - 88 SN - 1097-0010 CP - 2 U1 - 2022 M3 - http://dx.doi.org/10.1002/jsfa.3091 ER -