Einfluß des Rohstoffes auf das Lagerverhalten von Kartoffelchips

Abstract

The influence of storage duration on the lipid and fatty acid content of potato tubers and on the concentration of volatile aroma substances in potato chips were studied. An increase in the unsaturated fatty acids of potato tubers was found during the first months of storage. The higher lipid content of early maturing varieties as compared with late maturing ones may be explained by decreased physiological maturity of these potatoes. Among the aroma substances the constituents hexanal, pentanal, and pentane are possible important indicators for the rancidity of potato chips. Relationships between differing storage conditions of chips and their reeping quality were indicated by volatile aroma substances, especially hexanal.

Influence of Different Packaging Materials on Lipid Oxidation in Potato Crisps Exposed to Fluorescent Light

“…The Strecker aldehydes, 2-methylbutanal and 3-methylbutanal, were found in fresh potato crisps but decreased during storage, both in darkness and under light conditions. Welte et al (14) detected a high concentration of 3-methylbutanal in fresh potato crisps, and according to Buttery & Ling (16) this aldehyde is one of the more important aroma compounds in potato crisps.…”

“…Since the saturated aldehydes hexanal and pentanal have previously been reported as being good indicators of lipid oxidation in potato crisps (7,14), the concentrations of these two compounds were quantified and used to evaluate the lipid oxidation in the potato crisps. Pentanal and hexanal are formed during both autoxidation and photosensitized oxidation of linoleate (15).…”

Evaluation of Market‐Available Snack Chip Packaging: Modified Atmosphere Packaging, Water Activity, Mechanical Properties, and Efficiency of Packaging Material Use

“…Because an ingredient of potato chips is oil, they are sensitive to oxygen [3,19,20], which causes autoxidation, and potato chips are sensitive to light-induced oxidation [3,[21][22][23]. Fat oxidation causes off-flavour [24]. Therefore, light protection is required, and the initial oxygen concen-tration should be reduced by using modified atmosphere packaging (MAP) [25].…”