Potato chips fried in partially hydrogenated canola oil (CA), cotton-s
eed oil (CS) and CA:CS blends (85:15 and 70:30) and stored (light or d
ark) for 4 wk were studied. Peroxide value (PV) was not affected by oi
l type or storage conditions but increased with storage time. Flavor v
olatiles (26) were identified and quantified. Oil type affected concen
trations of chip volatile aldehydes but not heterocyclic compounds. No
differences among oil types were found in fresh chip flavor or likabi
lity scores by a sensory panel.