Assessment of Acrylamide and 5-hydroxymethylfurfural levels and related parameters in market purchased turkish desserts

Abstract

This study investigated the physicochemical properties and Maillard reaction contaminants of traditional desserts (Şambali, Halka, and Lokma) marketed in Aydın province of Türkiye, and evaluated differences according to dessert type, supply source (patisserie vs. vendor), and district using chemometric approaches. Samples were classified based on product type, place of supply, and geographic location, and analyzed using correlation analysis, principal component analysis (PCA), cluster analysis, and heat maps.

Results showed that physical and chemical characteristics were not uniform across the supply chain, reflecting differences in formulation, shaping practices, and processing conditions.HMF and acrylamide levels varied according to both production practices and regional factors. Frying conditions and cereal matrix differences were identified as critical determinants of acrylamide formation. Desserts from patisseries generally exhibited higher acrylamide levels, whereas vendor products showed comparatively elevated HMF concentrations. A broad range of HMF (0.00–50.63 mg/kg) and AA (179.90-570.72 μg/kg) concentrations were detected, with the highest levels found in Halka desserts. Correlation analysis indicated that HMF was more closely associated with baking-related physical parameters, while acrylamide was linked to chemical matrix characteristics, particularly trace elements. Multivariate analyses (PCA and heat map clustering) consistently demonstrated that sample differentiation was driven by the combined effects of compositional and physical variables. These findings highlight the importance of standardized processing and mitigation strategies to reduce contaminant formation in traditional syrup-based desserts.