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ORIGINAL RESEARCH article
Front. Nutr.
Sec. Food Chemistry
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1525480
This article is part of the Research Topic Decoding Flavor Release: Interactions Between Food Matrices and Flavor Compounds View all 3 articles
Comparative Analysis of Physicochemical Properties, Sensory Characteristics, and Volatile Flavor Compounds in Five Types of Potato Chips
Provisionally accepted- Food Laboratory of Zhong Yuan, Luohe, China
In this study, five potato chips were compared by combining their physicochemical properties, sensory characteristics, and volatile flavor compounds. GC-IMS identified 57 volatile flavor compounds, including 17 aldehydes, 9 esters, 10 ketones, 3 pyrazines, 12 alcohols, 3 acids, 1 pyridine, and 2 ethers. Moreover, the aldehydes had the largest relative amount and kind. Seven identical key volatile flavor compounds with ROAV ≥ 1 were examined in five potato chips. In addition, the variety of key flavor compounds with ROAV ≥ 1 was more abundant in Leshi (LS) industrial fresh-cut fried potato chips. While the types of key volatile flavor compounds in Leshi (LS) industrial fresh-cut fried potato chips and other composite potato chips varied, the types of key volatile flavor compounds in composite fried and baked potato chips made with various formulations were consistent. In the sensory evaluation, Shuyuan (SY) industrial composite potato chips and Shiyanshi (SYS) homemade composite baked potato chips were preferred overall. The Leshi (LS) industrial fresh-cut fried potato chips and Kebike (KBK) industrial composite fried potato chips had greater relative levels of harmful factors. But none of the potato chips included trans-fatty acids. The correlation heatmap showed that the harmful factors in potato chips were mainly positively correlated with volatile flavor compounds such as aldehydes and ketones originating from the oxidative degradation of fat.
Keywords: Potato chips, physicochemical properties, Sensory characteristics, Volatile flavor compounds, Gas Chromatography-ion Mobility Spectroscopy, ROAV, Correlation analysis
Received: 09 Nov 2024; Accepted: 26 Feb 2025.
Copyright: © 2025 Zhang, Sun, Sun, Guo, Zhu and Niu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Qiaozhen Zhang, Food Laboratory of Zhong Yuan, Luohe, China
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