Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain

► Acrylamide-forming potential is a key quality parameter for rye grain. ► Free asparagine level is main determinant of acrylamide-forming potential in rye. ► Rye varieties differ significantly in free asparagine concentration in the grain. ► High levels of nitrogen (N) increase the acrylamide-forming potential of rye. ► Sulphur reduces the effect of N on acrylamide-forming potential in some varieties.