Premium
Comparison of flavor compounds of potato chips fried in palmolein and silicone fluid
Author(s) -
Martin Fiona L.,
Ames Jennifer M.
Publication year - 2001
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-001-0356-2
Subject(s) - flavor , hexanal , chemistry , tenax , food science , silicone , silicone oil , chromatography , gas chromatography , organic chemistry
The importance of the frying oil as a heat‐transfer medium and as a source of flavor precursors for the formation of potato chip flavor was investigated. Potato slices were fried in palmolein or silicone fluid, and the volatile flavor compounds of the resulting chips were isolated onto Tenax and analyzed by gas chromatography‐mass spectrometry. Although the heat‐transfer coefficients of the oils did not differ significantly, their temperature profiles during frying were different, probably due to greater turbulence on placing potato slices in palmolein, leading to more efficient heat transfer. Levels of Strecker aldehydes and sulfides in chips fried in the two media were not significantly different, but levels of pyrazines were significantly higher in palmolein‐fried chips. Amounts of 2,4‐decadienal were also significantly higher in palmolein‐fried chips, but there was no significant difference in hexanal levels between the samples.