Comprehensive Analysis of Physicochemical Properties and Sensory Attributes of Original-Cut Potato Chips in the Chinese Market

This study investigates the Chinese market's physicochemical properties and sensory attributes of 14 original-cut potato chip brands. Color characteristics, compositional analysis, sugar content, acrylamide levels, and textural properties were examined alongside sensory evaluations. Significant variations were observed across all the parameters. Color analysis revealed diverse L*, a*, and b* values, with total color difference (ΔE) strongly correlating with sensory scores (r = 0.73, <i>p</i> < 0.01). A compositional analysis showed substantial differences in protein (5.19-8.51%), fat (27.91-40.16%), and moisture (0.67-3.78%) contents. Acrylamide levels varied widely (166.7-1101.78 mg/kg), positively correlating with the sucrose content (r = 0.57, <i>p</i> < 0.05). A textural analysis demonstrated significant variations in hardness (379.38-1103.6 gf) and fracturability (167.5-857.77 gf), with fracturability negatively correlating with sensory scores (r = -0.75, <i>p</i> < 0.01). A sensory evaluation revealed distinct brand preferences, with the total scores ranging from 65 to 85. This comprehensive analysis provides valuable insights into the complex interplay between the physicochemical properties and consumer perception of potato chips in the Chinese market and offers potential directions for product optimization and quality control in the snack food industry, inspiring hope and innovation among industry professionals.