Volatile Compounds and Storage Stability of Potato Chips Fried in Mid-Oleic Sunflower Oil

Potato chips fried in mid-oleic sunflower oil were stored in closed containers at ambient temperature (approximate to 22 degrees C) either in dark or under fluorescent light for 6 weeks. Lightness and yellowness of chips decreased with storage time. Peroxide values were influenced by storage conditions and time. Sixteen flavor volatiles were positively identified and concentrations of hexanal and 2-furaldehyde increased with storage time. However, t,t,-2,4-decadienal was not affected by storage time. The results indicated that potato chips fried in mid-oleic sunflower oil might retain the desirable fried flavor during 6 weeks of storage in a sealed container in the dark.