Investigation of the effects of thiol compounds on acrylamide formation and aroma profile in formulated potato chips

ATAÇ MOGOL B., Hamzalioglu A., Sensoy Y., GÖKMEN V.

FOOD CHEMISTRY, vol.493, 2025 (SCI-Expanded, Scopus) identifier identifier

  • Publication Type: Article / Article
  • Volume: 493
  • Publication Date: 2025
  • Doi Number: 10.1016/j.foodchem.2025.145673
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Chimica, Compendex, EMBASE, MEDLINE
  • Hacettepe University Affiliated: Yes

Abstract

This study aims to investigate the impact of glutathione (GSH) and cysteine on acrylamide formation and aroma characteristics in formulated potato products. Formulated potato chips containing different amounts (0.1 %-1.0 %) of GSH and cysteine were prepared. Adding 0.5 % and 1.0 % GSH to formulation significantly reduced acrylamide formation in formulated potato chips by 59.84 % and 71.19 %, respectively. Similarly, adding 0.1 % and 0.5 % cysteine reduced acrylamide formation in potato chips by 29.00 % and 80.16 %, respectively. High resolution mass spectrometry analysis in formulated potato chips confirmed that the asparagine in potato chips competed with thiol compounds to react with carbonyl compounds leading to reduced formation of Schiff base intermediate of asparagine as well as acrylamide. Cysteine addition changed the aroma profile of chips, while addition of GSH provided a similar aroma profile to control chips. Moreover, cysteine-containing chips exhibited significantly lower sensory scores in comparison to the GSH-containing chips.