Pentane Formation and Rancidity in Vegetable Oils and in Potato Chips

Warner, K.; Evans, C. D.; List, G. R.; Boundy, B. K.; Kwolek, W. F.

doi:10.1111/j.1365-2621.1974.tb17974.x

Cited by 38 publications

(13 citation statements)

References 13 publications

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“…Pen-tane evolved from peroxides during their decomposition has been corre lated with rancidity [34,35], and studies of pentane formation in foods have shown that it is possible to correlate linoleate content and iodine values with the induction period for pentane formation [36]. Pen-tane evolved from peroxides during their decomposition has been corre lated with rancidity [34,35], and studies of pentane formation in foods have shown that it is possible to correlate linoleate content and iodine values with the induction period for pentane formation [36].…”

Section: Pentane In Breath As a Measure Of In Vivo Lipid Peroxidmentioning

confidence: 99%

Measurement of and Protection from in Vivo Lipid Peroxidation

Tappel¹

1980

Free Radicals in Biology

120

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Section: Pentane In Breath As a Measure Of In Vivo Lipid Peroxidmentioning

confidence: 99%

Measurement of and Protection from in Vivo Lipid Peroxidation

Tappel¹

1980

Free Radicals in Biology

120

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“…Good correlation is, for example, reported between rancid odor and concentration of hexanal in explosion-puffed potatoes (Konstance et al 1978) as well as in other low fat, dehydrated foods (Fritsch and Gale 1977). In vegetable oils and in potato chips, significant correlations between the amount of pentane detected in headspace and the rancidity described by a trained panel is reported (Warner et al 1974). The concentration of pentane has also been found to correlate with taste panel scores for nutcontaining products (Bigalli 1977).…”

Section: Introductionmentioning

confidence: 96%

Measurement of Antioxidative Effect in Model System

Lingnert

Vallentin

Eriksson

1979

J Food Processing Preservation

169

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Three different methods to evaluate antioxidative effect using assay systems consisting of emulsified linoleic acid are described. Oxygen consumption was measured by a polarographic technique using hemin to accelerate the lipid oxidation. The formation of conjugated diene compounds during oxidation at 37° C was determined by spectrophotometric measurement of absorption at 234 nm. A sensitive gas chromatographic procedure was used for direct recording of the development of different volatile compounds by analyzing the headspace gas over the reaction medium. In the latter case denatured horseradish peroxidase was used as the catalyst. The advantages and limitations of the different methods are discussed.

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“…Fried-food flavor may be partly derived from the formation of 2,4-decadienal during the thermal oxidation of linoleic acid (11,12). Potato chips fried in oils with a range of linoleic acid from 17 to 78% showed a correlation coefficient of 0.87 (P < 0.05) between increasing linoleic acid and decreasing oxidative stability (13). Both the fried-food flavor intensity of the fried food and the length of the frying life of the oil must be optimized by selecting appropriate fatty acid compositions for frying oils.…”

mentioning

confidence: 97%

Effect of fatty acid composition of oils on flavor and stability of fried foods

Warner

Orr²,

Glynn³

1997

J Americ Oil Chem Soc

Self Cite

129

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Effects of fatty acid composition of frying oils on intensities of fried-food flavor and off-flavors in potato chips and french-fried potatoes were determined. Commercially processed cottonseed oil (CSO) and high-oleic sunflower oil (HOSUN) were blended to produce oils with 12 to 55% linoleic acid and 16 to 78% oleic acid. Analytical sensory panels evaluated french-fried potatoes and pilot plant-processed potato chips. Initially, both foods prepared in CSO (16% oleic/55% linoleic acid) had the highest intensities of fried-food flavor; however, this positive flavor decreased with decreasing levels of linoleic acid. 2,4-Decadienal in potato chips also decreased with decreasing linoleic acid in the oils. Frying oil stability, measured by total polar compounds (TPC), and oxidative stability of potato chips, measured by volatile compounds, showed that HOSUN (78% oleic acid) produced the lowest levels of TPC and the lowest levels of hexanal and pentanal, indicating greater frying oil stability and oxidative stability of the food. However, fresh potato chips fried in HOSUN had the lowest intensities of fried-food flavor and lowest overall flavor quality. Fried-food flavor intensity was the best indicator of overall flavor quality in fresh potato chips. Volatile compounds, TPC, and oxidative stability index directly varied with increasing oleic acid, and were therefore not directly indicative of flavor quality. No oil analysis predicted flavor stability of aged potato chips. Compositions of 16 to 42% oleic acid and 37 to 55% linoleic acid produced fresh fried-food with moderate fried food flavor intensity, good overall flavor quality, and low to moderate TPC levels (chips only). However, in aged food or food fried in deteriorated oil, compositions of 42 to 63% oleic and 23 to 37% linoleic provided the best flavor stability. JAOCS 74, 347-356 (1997).

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Pentane Formation and Rancidity in Vegetable Oils and in Potato Chips

Cited by 38 publications

References 13 publications

Measurement of and Protection from in Vivo Lipid Peroxidation

Measurement of and Protection from in Vivo Lipid Peroxidation

Measurement of Antioxidative Effect in Model System

Effect of fatty acid composition of oils on flavor and stability of fried foods

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