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The mean threshold values for odor and taste of straight‐chain mono‐ and diunsaturated aldehydes are determined in solutions of paraffin oil. The threshold values lie at low concentrations and display interesting odor and taste aspects. Special attention is given to the influence of chain length, double‐bond position, number of double bonds andcis/trans geometry.

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A reliable analytical method is required for determining tocopherols and tocotrienols in palm oil and palm oil fractions. This paper describes a TLC/GLC method which distinguishes between these compounds and is based on their separations from palm oils by saponification and TLC, followed by direct GLC analysis.