ArticleFrontiers in nutrition2025
Comparative analysis of physicochemical properties, sensory characteristics, and volatile flavor compounds in five types of potato chips.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Metals, pesticides, and mycotoxins oral exposure via potato chips ingestion: A Monte Carlo-simulation risk assessment for Iranian consumers.Toxicology reports · 2026Article
- Heat-Induced Toxicants: Sensory Appeal Distracts Consumers' Attention From Potential Toxicological Risks of Thermally Processed Foods.Food science & nutrition · 2026Review
- Evaluation of Odor and Physicochemical Properties in Sheep Placenta Processed With Different Drying Methods.Food science & nutrition · 2026Article
- Structural design dictates flavor release kinetics in potato chips: Unraveling the mechanism by integrated temporal sensory and chemical analysis.Current research in food science · 2026Article
- Comparative energy value of discarded potato chips used as feedingredient in finishing diets for lambs.Journal of advanced veterinary and animal research · 2025Article
- Analyses of the Differences in Nutritional Quality and Volatile Aroma Compounds in Potato-Based Reconstituted Rice Produced from Different Potato Varieties.Foods (Basel, Switzerland) · 2025Article
- Synergistic Flavor Modulation and Functional Enhancement of Douchiba via Compounding withFoods (Basel, Switzerland) · 2025Article
- Analysis of Flavor Differences BetweenFoods (Basel, Switzerland) · 2025Article
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7 authors.
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Abstract
Introduction: Potato chips are the primary product of the potato leisure food market. And the level of consumer preference is strongly influenced by their flavor. Methods: In this study, five potato chips were compared by combining their physicochemical properties, sensory characteristics, and volatile flavor compounds. The volatile flavor compounds in potato chips were evaluated using gas chromatography-ion mobility spectroscopy (GC-IMS). Results and discussion: 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. Conclusion: The study provided a reference for choosing appropriate process conditions in potato chip processing so that the safety of the food can be enhanced while obtaining consumer-preferred food flavors.
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