Welte E, Müller K, Warmbier H
Z Lebensm Unters Forsch. 1977 Nov 25;165(2):71-6. doi: 10.1007/BF02427784.
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.
研究了储存时间对马铃薯块茎脂质和脂肪酸含量以及薯片挥发性香气物质浓度的影响。在储存的头几个月里，发现马铃薯块茎的不饱和脂肪酸有所增加。早熟品种的脂质含量高于晚熟品种，这可能是由于这些马铃薯的生理成熟度降低所致。在香气物质中，己醛、戊醛和戊烷可能是薯片酸败的重要指标。薯片不同储存条件与其复水品质之间的关系通过挥发性香气物质，尤其是己醛得以体现。
