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Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking

Research output: Contribution to Journal/Magazine › Journal article › peer-review

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Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. / Elmore, J. S.; Dodson, A. T.; Muttucumaru, N. et al.
In: Food Chemistry, Vol. 122, No. 3, 01.10.2010, p. 753-760.

Research output: Contribution to Journal/Magazine › Journal article › peer-review

Harvard

Elmore, JS, Dodson, AT, Muttucumaru, N, Halford, NG, Parry, MAJ & Mottram, DS 2010, 'Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking', Food Chemistry, vol. 122, no. 3, pp. 753-760. https://doi.org/10.1016/j.foodchem.2010.03.049

APA

Elmore, J. S., Dodson, A. T., Muttucumaru, N., Halford, N. G., Parry, M. A. J., & Mottram, D. S. (2010). Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chemistry, 122(3), 753-760. https://doi.org/10.1016/j.foodchem.2010.03.049

Vancouver

Elmore JS, Dodson AT, Muttucumaru N, Halford NG, Parry MAJ, Mottram DS. Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chemistry. 2010 Oct 1;122(3):753-760. doi: 10.1016/j.foodchem.2010.03.049

Author

Elmore, J. S. ; Dodson, A. T. ; Muttucumaru, N. et al. / Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. In: Food Chemistry. 2010 ; Vol. 122, No. 3. pp. 753-760.

Bibtex

@article{5ebadb0e6fa14e76a1012df1bf70438f,
title = "Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking",
abstract = "Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations of free asparagine, other amino acids and sugars. This is important because free asparagine and sugars react at high temperatures to form acrylamide, a suspect carcinogen. Free amino acids and sugars also form a variety of other compounds associated with colour and flavour. In this study the volatile aroma compounds formed in potato flour heated at 180 °C for 20 min were compared for three varieties of potato grown, with and without sulphur fertiliser. Approximately 50 compounds were quantified in the headspace extracts of the heated flour, of which over 40 were affected by sulphur fertilisation and/or variety. Many of the 41 compounds found at higher concentrations in the sulphur-deficient flour were Strecker aldehydes and compounds formed from their condensation, whereas only one compound, benzaldehyde, behaved in the same way as did acrylamide and was found at higher concentrations in the sulphur-sufficient flour. The reasons for these effects are discussed.",
keywords = "Acrylamide, Amino acids, Potato, Sugars, Sulphate fertiliser, Volatile compounds",
author = "Elmore, {J. S.} and Dodson, {A. T.} and N. Muttucumaru and Halford, {N. G.} and Parry, {M. A J} and Mottram, {D. S.}",
year = "2010",
month = oct,
day = "1",
doi = "10.1016/j.foodchem.2010.03.049",
language = "English",
volume = "122",
pages = "753--760",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
number = "3",

}

RIS

TY - JOUR

T1 - Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking

AU - Elmore, J. S.

AU - Dodson, A. T.

AU - Muttucumaru, N.

AU - Halford, N. G.

AU - Parry, M. A J

AU - Mottram, D. S.

PY - 2010/10/1

Y1 - 2010/10/1

N2 - Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations of free asparagine, other amino acids and sugars. This is important because free asparagine and sugars react at high temperatures to form acrylamide, a suspect carcinogen. Free amino acids and sugars also form a variety of other compounds associated with colour and flavour. In this study the volatile aroma compounds formed in potato flour heated at 180 °C for 20 min were compared for three varieties of potato grown, with and without sulphur fertiliser. Approximately 50 compounds were quantified in the headspace extracts of the heated flour, of which over 40 were affected by sulphur fertilisation and/or variety. Many of the 41 compounds found at higher concentrations in the sulphur-deficient flour were Strecker aldehydes and compounds formed from their condensation, whereas only one compound, benzaldehyde, behaved in the same way as did acrylamide and was found at higher concentrations in the sulphur-sufficient flour. The reasons for these effects are discussed.

AB - Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations of free asparagine, other amino acids and sugars. This is important because free asparagine and sugars react at high temperatures to form acrylamide, a suspect carcinogen. Free amino acids and sugars also form a variety of other compounds associated with colour and flavour. In this study the volatile aroma compounds formed in potato flour heated at 180 °C for 20 min were compared for three varieties of potato grown, with and without sulphur fertiliser. Approximately 50 compounds were quantified in the headspace extracts of the heated flour, of which over 40 were affected by sulphur fertilisation and/or variety. Many of the 41 compounds found at higher concentrations in the sulphur-deficient flour were Strecker aldehydes and compounds formed from their condensation, whereas only one compound, benzaldehyde, behaved in the same way as did acrylamide and was found at higher concentrations in the sulphur-sufficient flour. The reasons for these effects are discussed.

KW - Acrylamide

KW - Amino acids

KW - Potato

KW - Sugars

KW - Sulphate fertiliser

KW - Volatile compounds

UR - http://www.scopus.com/inward/record.url?scp=77951646536&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2010.03.049

DO - 10.1016/j.foodchem.2010.03.049

M3 - Journal article

AN - SCOPUS:77951646536

VL - 122

SP - 753

EP - 760

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 3

ER -