Analyses were carried out on the same day they were
bought (immediately analysis) and 1 and 3 months later (before
validity expiration) to evaluate the effect of the two storage
conditions. Each sample was extracted twice and each
extraction analyzed by duplicated in the GC. Barrier containers
of potato crisps stored under different temperatures
were, after each analysis sealed under a nitrogen atmosphere
to minimize the effect of oxygen in the oxidation process.