VOLATILE COMPOUNDS IDENTIFIED IN HEADSPACE SAMPLES OF PEANUT OIL HEATED UNDER TEMPERATURES RANGING FROM 50-DEGREES-C TO 200-DEGREES-C

Gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) were used to identify 99 volatile compounds in headspace samples of peanut oil heated to 50, 100, 150, or 200-degrees-C for 5 h. There were 42 hydrocarbons, 22 aldehydes, 11 fatty acids, 8 alcohols, 8 ketones, 4 furans, 2 esters, and 2 lactones identified. Identification of formaldehyde, acetone, acetaldehyde, propanal, 2-pentanone, butanal, and 2-hexanone was achieved only after their transformation to corresponding thiazolidine derivatives. The total amount of all identified volatiles increased as the temperature of the oil was increased.