A simple, direct, gas chromatograph (GC) technique is described for eluting flavor-related volatile components from commercially produced vegetable oils. A sample of oil was placed onto glass wool contained in a GC liner, and the liner was inserted in the heated inlet of the GC. Volatiles from the oils were rapidly eluted by heat and carrier gas onto the GC column. Profiles of the volatiles were obtained by temperature-programmed gas chromatography. Flavor score was highly correlated with individual volatile components considered separately, and very highly correlated with multiple volatile components considered together, indicating that reliable flavor characteristics of vegetable oils may be obtained rapidly and efficiently by instrumentation.

No abstract

Samples of commercially processed soybean, cottonseed, and peanut oils were stored under controlled conditions then evaluated for flavor by a 20‐member trained, experienced oil panel and for pentanal and hexanal contents by direct gas chromatography. The oils, which contained citric acid and/or antioxidants, were either aged from 0 to 16 days at 60 C or exposed to fluorescent light for 0 to 16 hr. The simple linear regressions of flavor score with the logarithm of pentanal or hexanal content in aged soybean oil gave correlation coefficients of −0.96 and −0.90, respectively; for cottonseed oil, −0.60 and −0.85; and for peanut oil −0.74 and −0.75. Addition of peroxide values to the linear regressions increased the correlation coefficients. Flavor scores of cottonseed and peanut oil can be predicted from pentanal and hexanal contents, but the technique is slightly more reliable for soybean oil based on the treatments used for these oils.

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