Acrylamide is a toxic compound and a thermal marker of food, deriving from Maillard reaction. A recent European Regulation established mitigation measures and benchmark levels for its reduction in many products encouraging the use of colourimetric scales providing a statistical correlation between colour intensity and acrylamide content. This study was focused on acrylamide determination by liquid chromatography coupled to mass spectrometry in baked potato samples cooked at different time, temperature and steam conditions. Effect of steam on acrylamide formation has been evaluated. Portions of cooked product characterized by different colours were sampled to create a colour scale. Acrylamide level was correlated with colour indices based on RGB channels. Results showed that similar colours, even obtained under different cooking conditions, were characterized by similar acrylamide levels …