Research On Chemical Factors Related with Acrylamide Formation of Korea Processing Potato Cultivars.

Acrylamide concentration is under controlled below 1000 µg kg^-1 in potato snacks such as potato chips and french fries by Korea Food and Drug Administration(KFDA) for safety of Korean people's health. It is well known that acrylamide formation was occurred during the browning process through Maillard reaction of reducing sugars with asparagine at temperature above 120°C. For reducing acrylamide formation, it is widely known as selection of potato cultivar is important. This study was carried out to investigate genetic characters such as reducing sugars and amino acids concentration from three potato cultivars (Habaek, Gahwang and Dubaek) bred from Korea and Atlantic cultivar. In this study, concentrations of reducing sugars(glucose and fructose) and asparagine were analyzed at 100 days after planting. The concentrations of glucose and fructose for  potato cultivars were 8.8 and 4.8 mg 100g^-1 (Habaek), 4.7 and 11.2 mg 100g^-1 (Gahwang), and 3.6 and 9.2 mg 100g^-1 (Dubaek), and 4.1 and 4.4 mg 100g^-1(Atlantic), respectively. The asparagine contents for Habaek Gahwang Dubaek, and Atlantic were 0.34%, 0.49%, 0.54% and 0.56%, respectively. There was a negative correlation between asparagines content and dry mater content. The higher dry matter ratio was, the less asparagines concentration was. Acrylamide concentrations of four potato cultivars were as follows: 430 µg kg^-1 for Habaek, 656 µg kg^-1 for Gahwang, 702 µg kg^-1 for Dubaek and 650 µg kg^-1 for Atlantic.