Capillary gas chromatographic analyses of headspace volatiles from vegetable oils

Abstract

Eight different vegetable oils obtained commercially were analyzed for volatiles by capillary gas chromatography (GC). Volatiles generated in a GC static headspace sampler at 180 C were injected automatically onto a chemically bonded capillary column. Only a small number of GC peaks of low intensity were observed in the fresh samples, which varied in peroxide values from 0.2 to 3. Several major peaks were evident in the oils aged eight and 16 days at 60 C with peroxide values ranging from 16 to 65. Thirty‐four GC peaks were identified on the basis of relative retention time of reference compounds and on the basis of gas chromatography‐mass spectrometry (GC‐MS). Volatile compounds identified were those expected from the autoxidation of principal unsaturated fatty acid components of each vegetable oil tested. The relative concentrations of volatile components increased with the level of oxidation as determined by peroxide value.