Volatile Compounds and Storage Stability of Potato Chips Fried in Mid-Oleic Sunflower Oil

被引：11
|
作者：
Lee, J. H. [1 ]
Pangloli, P. [2 ]
机构：
[1] Ft Valley State Univ, Agr Res Stn, Ft Valley, GA 31030 USA
[2] Univ Tennessee, Agr Expt Stn, Dept Food Sci & Technol, Knoxville, TN 37996 USA
来源：
INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2013年 / 16卷 / 03期
关键词：
Potato chips; Mid-oleic sunflower oil; Flavor volatiles; FRYING OIL; QUALITY; COTTONSEED; PRODUCTS;
D O I：
10.1080/10942912.2010.526279
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Potato chips fried in mid-oleic sunflower oil were stored in closed containers at ambient temperature (approximate to 22 degrees C) either in dark or under fluorescent light for 6 weeks. Lightness and yellowness of chips decreased with storage time. Peroxide values were influenced by storage conditions and time. Sixteen flavor volatiles were positively identified and concentrations of hexanal and 2-furaldehyde increased with storage time. However, t,t,-2,4-decadienal was not affected by storage time. The results indicated that potato chips fried in mid-oleic sunflower oil might retain the desirable fried flavor during 6 weeks of storage in a sealed container in the dark.
引用
收藏
页码：563 / 573
页数：11
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