E. Welte

[Influence of raw material on storage behaviour of potato chips (author's transl)].

SummaryThe 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.ZusammenfassungDer Einfluß der Lagerzeit auf Lipid-und Fettsäuregehalt von Kartoffelknollen sowie auf die Konzentration flüchtiger Aromastoffe in Kartoffelchips wurde untersucht. - Eine Zunahme von ungesättigten Fettsäuren in Kartoffeln während der ersten Monate im Winterlager konnte festgestellt werden. Die im Vergleich zu später abreifenden Sorten höheren Lipidgehalte in Knollen sehr frühreifender Sorten werden mit der geringeren physiologischen Ausreife dieser Kartoffeln erklärt. Unter den Aromastoffen kommt den Verbindungen Hexanal, Pentanal und Pentan als mögliche Indikatoren für das Ranzigwerden von Kartoffelchips besondere Bedeutung zu. Zusammenhänge zwischen unterschiedlicher Lagerhaltung von Kartoffelchips und ihrer Haltbarkeit wurden anhand einzelner flüchtiger Aromastoffe insbesondere Hexanal aufgezeigt.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.