Acrylamide in food was determined by gas chromatography -mass spectrometry (GC-MS) after bromination of acrylamide and underivatized acrylamide was quantified by 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

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... tification for acrylamide were 7 µg.kg -1 and 20 µg.kg -1 by GC-MS, 9 µg.kg -1 and 30 µg.kg -1 by UPLC-MS. For both methods the reproducibility, given as relative standard deviation was < 5% , and the recovery was close to 100 %