Keeping qualities of potato chips flavoured with kebab and salt

Abstract

SummaryTwo potato chips samples, one flavoured with salt and the other with the kebab flavour, were stored for six months at room temperature. The aroma of each sample was isolated before and after storage. The results showed that the most contributor components to potato chips aroma were decreased by storage while the components which are responsible for rancid flavour were increased in the two samples, but with better results for the sample flavoured with salt.The volatile components from kebab flavour used in dusting potato chips were isolated by continuous steam distillation extraction (SDE) method. Sixteen volatile components were identified by gas chromatography-mass spectrometry (GC-MS) technique. The main constituents were aldehydes, hydrocarbons, thiophenes and fatty acids.

Heat and storage effects on the flavour of peanuts

“…About 200 gm of each sample were suspended in 500 ml distilled water and then continuously extracted with 200 ml pentane-diethyl ether (1 : 1). The method was previously described [23].…”

“…A Varian 3400 GC equipped with DB-Wax capillary column (0.32 mm.id630 m) and coupled to a Finningen-Mat 55Q 7000 was used. Analysis was carried out by using helium as the carrier gas as described previously [23]. The isolated peaks were identified by comparison with data from the library of mass spectra, literature data and mass spectra and retention times of authentic samples.…”

Solubility of Pyrazine and Its Derivatives in Supercritical Carbon Dioxide

“…Pyrazines are important components that contribute to the flavor and aroma of many foods. − Pyrazine compounds are also known to be present naturally in tobacco and are generally believed to contribute to roasted and nut-like flavors . Within the past decade, supercritical fluid (SCF) extraction has been used to analyze the pyrazine content , of natural materials.…”