Adequate varieties diminish acrylamide formation

Variety specific acrylamide contents were examined in crisps, French fries and hash browns. Tubers from several ware and processing varieties, originated from two locations and two harvest seasons 2002 and 2003, were stored at 8 °C. Standardized processing tests were performed at two times early and late within the storage period respectively. Acrylamide contents were highest in crisps and much lower in French fries and hash browns. The average acrylamide content in crisps of eight processing varieties was 777 mg/kg in harvest 2002 and 31 % higher in harvest 2003 respectively. Reducing sugar contents in tubers were lower in 2003 due to very dry and hot growing conditions. Both parameters were significantly influenced by variety, year and location. Higher acrylamide values in crisps were explained by extreme growing conditions in 2003 that resulted in very inhomogeneous raw material. The correlations between reducing sugars and acrylamide were therefore less pronounced, whereas variation in fry colour explained more than 70 % of the acrylamide variation in crisps. Lowest acrylamide contents were determined in crisps of the varieties Panda, Lady Claire and Markies. The varieties Agria, Markies and Fontane convinced with low acrylamide contents in French fries and hash browns. Excellent raw material is a prerequisite for a lower acrylamide formation during frying and roasting. Therefore adapted varieties may substantially contribute to minimize consumer’s exposition to acrylamide.