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This study was carried out to evaluate the volatile compounds in the headspace of two types of fried potato chips (A and B), flavoured with salt only. The impact of seasoning addition (tomato, onion and cheese) that are highly preferred by consumers on the flavour quality of these two potato snacks was investigated. A comparative study concerning fat contents, headspace volatiles and sensory characteristics was carried out between the two brand types of tested potato chips. The results indicated that the lipid content of the two brand types of potato chips ranged from 28.65 to 33.41% in all tested traditional potato chips. The gas chromatography-mass spectrometric (GC-MS) analysis of the headspace volatiles of all samples revealed the presence of 86 volatile compounds with total higher content in all brand B varieties than brand A. The identified compounds included different chemical groups such as; sugar and Maillard degradation products, lipid degradation products, sulfur containing compounds, terpenes and miscellanies compounds. The total amount of lipid degradation products in samples A and B was lower than that of Maillard reaction, sugar degradation, or both products. The results revealed that sample As showed higher scores for all investigated attributes compared to sample Bs. The odour intensity and onion flavour scored higher values in sample Aco than sample Bco. Whereas, the taste attribute and cheese flavour showed the opposite trend. Concerning the tomato seasoned potato chips, sample Bt showed higher scores for all investigated sensory attributes compared to sample At.

Comparative study on the volatile compounds and sensory characteristics of some locally produced potato chips