A large global food company seeks a rapid, inexpensive, and reliable test that can detect even small levels of acrylamide in fried snack foods. What is desired is a rapid, simple, inexpensive method that could be performed essentially online in a fried snack plant by line operators or quality assurance analysts. Ideally, it would require little, if any, sample preparation, would provide results in less than one hour, and would be selective, sensitive, and quantitative for acrylamide in a potato chip.

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