Food chemistry

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

JS Elmore, AT Dodson, N Muttucumaru, NG Halford…

文献索引：Elmore; Dodson; Muttucumaru; Halford; Parry; Mottram Food Chemistry, 2010 , vol. 122, # 3 p. 753 - 760

被引用次数: 15

摘要

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 ...