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SummaryThe analysis of volatile compounds, and particularly of certain hydrocarbons, e.g. pentane, and some aldehydes, e.g. hexanal, has been used to estimate the degree of oxidation of vegetable oil. We have tested a dynamic headspace technique without heating the sample during the purge time of the analysis. Some tests have been performed after heating the sample at 180 "C for a specified time before the analysis, to compare the results of analysis with and without heating. The best results were obtained at room temperature.

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