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Light-induced Flavour Deterioration. Exposure of Potato Crisps to Light and its Effect on Subsequent Storage in the Dark

✍ Scribed by Henry W.-S. Chan; Gordon Levett; Nerys M. Griffiths

Publisher: John Wiley and Sons
Year: 1978
Tongue: English
Weight: 326 KB
Volume: 29
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.2740291210

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✦ Synopsis

Abstract

The flavour changes and extent of oxidation in crisps that had been exposed to light were studied by flavour difference assessment and peroxide value. When the crisps were examined immediately after illumination, both mean flavour difference ratings and peroxide values increased with the duration of exposure. When the crisps were stored for different periods after a fixed duration of exposure, an increase of flavour difference was observed without concomitant increase in peroxide value. The observation that the storage in the dark after illumination is different to exposure to light alone is significant because actual conditions of storage of food products usually involve both light and dark periods.

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