Journal of the American Oil Chemists’ Society

, Volume 70, Issue 8, pp 767–772

Formation of headspace volatiles by thermal decomposition of oxidized fish oilsvs. oxidized vegetable oils

  • E. N. Frankel

DOI: 10.1007/BF02542598

Cite this article as:
Frankel, E.N. J Am Oil Chem Soc (1993) 70: 767. doi:10.1007/BF02542598


To understand the reasons for differences in oxidative stability among edible oils, the temperature dependence was investigated for the development of volatile lipid oxidation products in fish oils and in vegetable oils. A rapid headspace capillary gas chromatographic method was developed to determine volatile oxidation products of omega-6 (n-6) polyunsaturated fats (pentane and hexanal) and omega-3 (n-3) polyunsaturated fats (propanal) at different decomposition temperatures. Headspace gas chromatographic analyses of partially oxidized menhaden, bonita and sardine oils could be performed at 40°C, whereas soybean, canola, safflower, high-oleic sunflower and high-oleic safflower oils required temperatures greater than 100°C. Volatile formation by thermal decomposition of oxidized oils had lower apparent activation energies in fish oils than in vegetable oils, and significantly higher apparent activation energies in high-oleic oils than in polyunsaturated oils. The activation energy data on headspace volatiles provided another dimension toward a better understanding of the thermal stability of flavor precursors in unsaturated fish and vegetable oils.

Key words

Activation energyfish oilsgas chromatographyheadspace gas chromatographyhydroperoxide decompositionhydroperoxideslinoleatelinolenaten-3 PUFAn-6 PUFAvegetable oilsvolatiles

Copyright information

© American Oil Chemists’ Society 1993

Authors and Affiliations

  • E. N. Frankel
    • 1
  1. 1.Department of Food Science and TechnologyUniversity of CaliforniaDavis