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Analysis of vegetable oils for flavor quality by direct gas chromatography

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Journal of the American Oil Chemists’ Society

Abstract and Summary

Recently, a direct gas Chromatographic method for examining volatiles in vegetable oils was reported [Dupuy et al., JAOCS 50:340 (1973); and Dupuy et al., Ibid. 53:628 (1976)]. The procedure stimulated the development of instrumental techniques for determining odor and flavor characteristics of vegetable oils. This symposium paper describes modifications of the original direct gas Chromatographie procedure that substantially enhance its sensitivity and applicability. Profiles of volatiles for several experimental oils obtained by the modified system are presented, together with mass spectral data characterizing significant flavor-related peaks. Regression analysis of the instrumental data, with oil flavor scores, indicates that reliable flavor characteristics of high- and low-quality vegetable oils may be obtained rapidly and efficiently by instrumentation.

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Author information

Authors and Affiliations

  1. ARS, USDA, Southern Regional Research Center, PO Box 19687, 70179, New Orleans, LA

    H. P. Dupuy, E. T. Rayner, J. I. Wadsworth & M. G. Legendre

Authors
  1. H. P. Dupuy
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  2. E. T. Rayner
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  3. J. I. Wadsworth
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  4. M. G. Legendre
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Additional information

Presented at the AOCS Meeting, New Orleans, April 1976.

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Dupuy, H.P., Rayner, E.T., Wadsworth, J.I. et al. Analysis of vegetable oils for flavor quality by direct gas chromatography. J Am Oil Chem Soc 54, 445–449 (1977). https://doi.org/10.1007/BF02671032

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  • DOI: https://doi.org/10.1007/BF02671032

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