Acrylamide mitigation in Californian-style olives after thermal and baking treatments.

Californian-style olives elaboration can generate a carcinogenic compound known as acrylamide. This study assesses acrylamide formation after its elaboration and cooking in the "Hojiblanca" variety, submitted to mitigation strategies. Acrylamide levels in traditional elaboration (194.9-561.6 ng.g^-1) were higher compared with those obtained post-industrial mitigation strategies (102.9-440.3 ng.g^-1), after applying a phenol addition (72.0-317.9 ng.g^-1) and, finally, after performing mitigation strategies along with phenol addition (50.4-110.5 ng.g^-1). Type of packaging contributed to mitigating acrylamide formation, with glass containers providing better caring of the food matrix (showing an acrylamide decrease of 13%). The evolution of acrylamide after the different baking treatments showed that this toxic compound becomes higher with temperature, finally stabilizing during baking treatments with temperatures from 195 °C to 235 °C (T3-T5). These analyses were complemented with sensory analysis, finding a positive correlation (R²=0.696-0.913) when represented versus cooking defect. To...