KEEPING QUALITIES OF POTATO-CHIPS FLAVORED WITH KEBAB AND SALT

The volatile components from kebab flavour used in dusting potato chip s were isolated by continuous steam distillation extraction (SDE) meth od. Sixteen volatile components were identified by gas chromatography- mass spectrometry (GC-MS) technique. The main constituents were aldehy des, hydrocarbons, thiophenes and fatty acids. Two potato chips sample s, one flavoured with salt and the other with the kebab flavour, were stored for six months at room temperature. The aroma of each sample wa s isolated before and after storage. The results showed that the most contributor components to potato chips aroma were decreased by storage while the components which are responsible for rancid flavour were in creased in the two samples, but with better results for the sample fla voured with salt.