High-Tech Potato Chips - Analytical Chemistry (ACS Publications)

High-Tech Potato Chips. Stuart A. Borman. Anal. Chem. , 1984, 56 (7), pp 806A–806A. DOI: 10.1021/ac00271a739. Publication Date: June 1984. ACS Legac...
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806 A · ANALYTICAL CHEMISTRY, VOL. 56, NO. 7, JUNE 1984

It seems that analytical chemistry played a big part in the creation of the new O'Grady's brand potato chips from Frito-Lay. The world's first "phase-shifted" potato chips, in which ridges on the top are shifted relative to those on the bottom, O'Grady's were developed over a period of two years by a team of nearly 200 scientists and engineers. This development effort included some sophisticated analytical chemistry, according to a recent issue of Forbes (Bork, Robert H., Jr. 1984, 733(3), 118-120). To fine-tune the amount of baked-potato flavor and fried flavor in the new chip, the R&D team pulverized test chips, drew off gaseous flavor compounds, and analyzed the mixture with gas chromatography-mass spectrometry (GC/MS). Frito-Lay's R&D director, Dennis Heard, explained, "We know the mass spectra associated with baked and fried flavor," and that the GC/MS results helped the research team adjust the frying conditions until the chip flavor was just right. We will leave it to individual members of the analytical chemistry community to determine for themselves the success of Frito-Lay's efforts. Stuart A. Borman