Gas Chromatographic Determination of Flavor Stability of Cooking Oils

가스크로마토그래피에 의한 식용유의 향미 안정성 측정

  • Kim, In-Hwan (Food System Laboratory, Korea Food Research Institute) ;
  • Yoon, Suk-Hoo (Food System Laboratory, Korea Food Research Institute)
  • 김인환 (한국식품개발연구원 식량시스템연구실) ;
  • 윤석후 (한국식품개발연구원 식량시스템연구실)
  • Published : 1988.10.01


Flavor stability of cooking oils such as rice bran oil, double fractionated palm olefin and soybean oil were determined by headspace analysis using gas chromatography. In the headspace, the contents of volatile compounds, oxygen and hydrogen were measured. The hydrogen content in the headspace correlated well with the contents of volatile compound (r > 0.95). Therefore, it is proposed that a single measurement of hydrogen and oxygen is used as a index of flavor stability of cooking oils instead of separate measurement of volatile compounds and oxygen. which have conventionally been used.