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Acrylamide in almond products

Amrein, Thomas ; Andres, Luca ; Schönbächler, Barbara ; Conde-Petit, Béatrice ; Escher, Felix ; Amadò, Renato

In: European Food Research and Technology, 2005, vol. 221, no. 1-2, p. 14-18

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    Title
    • Acrylamide in almond products
    Author
    • Amrein, Thomas. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland
    • Andres, Luca. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland
    • Schönbächler, Barbara. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland
    • Conde-Petit, Béatrice. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland
    • Escher, Felix. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland
    • Amadò, Renato. Institute of Food Science and Nutrition, Swiss Federal Institute of Technology (ETH), Zurich, Switzerland
    Document Type
    • Postprint
    Language
    • English
    Published in
    • European Food Research and Technology, 2005, vol. 221, no. 1-2, p. 14-18. Springer-Verlag; http://www.springer.de
    Other Version
    OAI-PMH Identifier
    • oai:doc.rero.ch:311733
    Summary
    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