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<span style="font-family: 'Times New Roman'; font-size: medium;"><div style="color: #000000; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 10px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: #ffffff; background-position: initial initial; background-repeat: initial initial; margin: 8px;"><p class="MsoBodyText3" style="text-align: justify; text-indent: 42.0pt; mso-outline-level: 1;">&nbsp;</p><p>Acrylamide in food was determined&nbsp;by gas chromatography - mass spectrometry (GC-MS) after bromination of acrylamide and underivatized acrylamide was quantified by&nbsp;ultra performance liquid chromatography -mass spectrometry (UPLC-MS). Two different sample preparation methods were used and optimised. The GC-MS method was used for various food matrices like breads, potato crisps, potato crackers, french fries. The UPLC-MS method was used for analysis of coffee. The limit of detection and limit of quantification for acrylamide were 7 &micro;g.kg^-1&nbsp;and 20 &micro;g.kg^-1&nbsp;by GC-MS, 9 &micro;g.kg^{-1&nbsp;&nbsp;}and 30 &micro;g.kg^-1&nbsp;by UPLC-MS. For both methods the reproducibility, given as relative standard deviation was&nbsp;<&nbsp;5% , and the recovery was&nbsp;close to 100 %.&nbsp;</p> <p>&nbsp;</p> <p><strong>doi:10.5219/61</strong></p> <br /><p>&nbsp;</p></div></span>