Abstract
AbstractHeadspace analysis by gas chromatography (GC) and gas chromatography‐mass spectrometry (GC‐MS) has been used to identify and quantify volatiles formed in the oxidative deterioration of corn chips. The effect of light and temperature on the formation of propanal, pentanal and hexanal in stored chips was examined and the data correlated with the results of sensory evaluation. The procedure is suitable for determining concentrations of pentanal and hexanal below, one ppm, which is below the level where rancidity based on sensory evaluation is detected. Problems associated with solute partitioning and sample decomposition in the analysis also were investigated.
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