Rapid and simple determination of acrylamide in conventional cereal-based foods and potato chips through conversion to 3-[bis(trifluoroethanoyl)amino]-3-oxopropyl trifluoroacetate by gas chromatography coupled with electron capture and ion trap mass spect

The developed method has been successfully applied to determine acrylamide in different commercial cereal-based foods (including French fries and potato chips).