Acrylamide in almond products

被引：24

作者：

Amrein, TM ^{[1
]}

Andres, L ^{[1
]}

Schönbächler, B ^{[1
]}

Conde-Petit, B ^{[1
]}

Escher, F ^{[1
]}

Amadò, R ^{[1
]}

机构：

[1] ETH, Swiss Fed Inst Technol, Inst Food Sci & Nutr, Zurich, Switzerland

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2005年 / 221卷 / 1-2期

关键词：

acrylamide; almond; sugars; free amino acids; roasting;

D O I：

10.1007/s00217-005-1156-x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Acrylamide was determined in 86 different almond products, such as roasted almonds, almond-containing bakery products, raw almonds, and marzipan. The highest acrylamide concentrations were found in dark roasted almonds, while only moderate acrylamide contents were determined in bakery products. Roasting experiments under different process conditions showed that acrylamide increases with time and that temperature has a much stronger effect on acrylamide formation than time. During roasting reducing sugars are consumed faster and to a larger extent than free asparagine, suggesting that the content of reducing sugars may be a critical factor for acrylamide formation in roasted almonds. Acrylamide was found to decrease in roasted almonds during storage at room temperature.

引用

页码：14 / 18

页数：5

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