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FLAVOR AND STORAGE STABILITY OF EXPLOSION‐PUFFED POTATOES: AUTOXIDATION
Author(s) -
KONSTANCE R. P.,
SULLIVAN J. F.,
TALLEY F. B.,
CALHOUN M. J.,
CRAIG J. C.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02317.x
Subject(s) - autoxidation , butylated hydroxyanisole , hexanal , chemistry , butylated hydroxytoluene , flavor , food science , chromatography , antioxidant , organic chemistry
The principal cause of off‐flavor in explosion‐puffed, air‐packed potato dice at 23°C is autoxidation. A butylated hydroxyanisole/butylated hydroxytoluene system applied to the dice retarded autoxidation and samples were stored successfully for 12 months. The standard (nitrogen‐pack, 23°C) was not significantly different from samples stored at ‐18°C. A trained taste panel found significant deterioration in air‐packed samples, without antioxidant, after 3 months. Gas‐liquid chromatographic analysis of the headspace in all samples allowed the monitoring of n‐hexanal. Relative concentrations of this compound correlated highly with flavor degradation. Explosion‐puffed potato dice showed similar storage stability when packaged in oxygen scavenger pouches or in nitrogen. Pouches, however, showed susceptibility to pinhole leaks.