Acrylamide is a suspected carcinogen required to be listed on food labels in California and products commercially traded within the European Union. Acrylamide occurs at trace levels in foods like potato products, coffee, crackers, etc., when the Maillard reaction chemically alters amino acids, including Asn, Arg and Lys, and reducing sugars. Current methods to detect and quantitate acrylamide in food are costly, time consuming, and dependent on expensive scientific instrumentation (i.e., Liquid Chromatography-Mass Spectrometry (LC-MS)). Near Infrared (NIR) spectroscopy is inexpensive, fast, easy to use, and applicable to acrylamide detection. The purpose of this study is to establish a standard method for quantitative detection of acrylamide in food using NIR spectroscopy. Acrylamide extractions from potato products will be monitored by NIR and the results validated using LC-MS. A standard acrylamide curve, in solution with a coefficient of determination (R2) value of 0.966 was established and a standard curve in solid matrix will be made. Acrylamide content will be measured from actual coffee and potato products using NIR coupled with Partial Least Squares computational software and a standard curve. This method will contribute to food safety, security, and competitiveness within European and U.S. markets.

Detection of acrylamide in food using near infrared spectroscopy

2019 Spring National Meeting

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