Variety and storage conditions affect the precursor content and amount of acrylamide in potato crisp
BACKGROUND: Acrylamide, a probable human carcinogen, is formed from the amino acid asparagine and reducing sugars when potato products are processed at high temperatures. This is a two-year study on five Swedish-grown potato clones, two of which are adapted to cold storage. The clones represented a wide range of precursor concentrations: asparagine, 3.7-15.3 mg g-1; reducing sugars, 0.9-14.9 mg g-