Potato chips fried in partially hydrogenated canola oil (CA), cottonseed oil (CS) and CA: CS blends (85:15 and 70:30) and stored (light or dark) for 4 wk were studied. Peroxide value (PV) was not affected by oil type or storage conditions but increased with storage time. Flavor volatiles (26) were identified and quantified. Oil type affected concentrations of chip volatile aldehydes but not heterocyclic cornpounds. No differences among oil types were found in fresh chip flavor or likability scores by a sensory panel.
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Melton et al. (1993) studied this question.
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