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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.
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January 2008,
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