PENTANE FORMATION AND RANCIDITY IN VEGETABLE OILS AND IN POTATO CHIPS

Pentane formation during initial stages of autoxidation is indicative of rancidity in aged vegetable oils and potato chips. Pentane in the headspace gas of oils and chips was measured by gas chromatography. An 18-member taste panel evaluated the samples for development of rancid odors and flavors. Significant linear correlations were obtained between the amount of pentane developed and the number of rancid descriptions. Samples needed only 0.08 ppm pentane in the headspace to be described as rancid by 90% of the panel. Both oils and chips were more stable to the development of pentane as the linoleate content and the iodine value decreased.