Application of infrared microspectroscopy and chemometric analysis for screening the acrylamide content in potato chips

Hydrogen‐bonding Structures and Energetics of Acrylamide Isomers, Tautomers, and Dimers: An ab initio Study and Spectral Analysis

“…The calculated infrared spectra at the MP2/aug‐cc‐pVDZ level of theory for the syn monomer and the E1 dimer, together with the di‐imidic acid structure, are compared with the experimental spectrum of Duarte et al ., as shown in Figure . A detailed spectral analysis by comparing the calculated monomer spectra with the experimental spectra had been performed in previous studies by different research groups . In particular, Singh et al .…”

“…In addition, acrylamide in its own right is an interesting chemical species for theoretical studies because of several reasons. First, concerning one of its possible tautomer forms, an imidic acid, previous infrared and Raman spectra showed no sign of the existence of such a tautomeric form. However, in condensed‐phase samples, the imidic acid form can be reached through a double proton transfer reaction, which could possibly compete with the monomer tautomerization.…”

“…The International Agency for Research on Cancer (IARC) has classified acrylamide as a probable carcinogen to humans based on the results of its administration to laboratory animals, although the exact mechanism or the direct relation between acrylamide and the tumor growth has not been clarified . Recently, significantly high levels of acrylamide have been detected in overheated plant‐based food products, including potato chips, coffees, French fries, cereals, and breads . In these food products, acrylamide appears to form from the reaction of reducing sugars (e.g., glucose and fructose) and asparagine (an amino acid) during high‐temperature cooking processes such as frying, baking, and roasting.…”

Classification of potatoes according to their cultivated field by SVM and KNN approaches using an electronic nose

“…Nonetheless, the success rate was excellent. Considering this very good result, and in comparison, with those obtained with other materials which are heavy, difficult to handle, and onerous such as gas chromatography-mass spectrometry (GC-MS) [25], [26], Headspace solid-phase microextraction/gas chromatography-mass spectrometry (HS-SPME/GC-MS) and isotope ratio mass spectrometry (IRMS) [27], [28] and near-infrared reflectance spectroscopy (NIR) [29], [30], used in different applications related to the study of potatoes, we can say that our electronic nose which is made up mainly of commercial gas sensors could be used as an efficient device for the classification of potatoes according to their crop fields.…”

Potato quality assessment by monitoring the acrylamide precursors using reflection spectroscopy and machine learning

“…We demonstrate this approach by successfully classifying five different potato batches which led to different acrylamide concentrations after frying (200 ppb, 240 ppb, 640 ppb, 890 ppb, 2000 ppb). In general, spectroscopic data are traditionally processed using multivariate methods (Adedipe et al, 2016;Ayvaz et al, 2013;Pedreschi et al, 2010;Segtnan et al, 2006) such as Principal Component Analysis (PCA) and Partial Least Squares (PLS). More recently, an increasing interest is given to the application of non-linear machine learning techniques for the evaluation of food products, as for chicken meat evaluation (Barbon et al, 2018), peach variety detection (Rong et al, 2020) and the pectin content determination in orange juice (Bizzani et al, 2020).…”