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

摘要: Lack of sulphur nutrition during potato cultivation has been shown to have profound effects on tuber composition, affecting in particular the concentrations free asparagine, other amino acids and sugars. This is important because asparagine sugars react at high temperatures form acrylamide, a suspect carcinogen. Free also variety compounds associated with colour flavour. In this study volatile aroma formed flour heated 180 °C for 20 min were compared three varieties grown, without fertiliser. Approximately 50 quantified headspace extracts flour, which over 40 affected by fertilisation and/or variety. Many 41 found higher sulphur-deficient Strecker aldehydes from their condensation, whereas only one compound, benzaldehyde, behaved same way as did acrylamide was sulphur-sufficient flour. The reasons these are discussed.