Using a trapping media MonoTrap RGC18 TD and a thermal desorption device HandyTD TD265, we conducted a simplified screen-analysis of volatile components arising from pseudo-degraded oils (heated for 8 h in 180 ℃ oven).
This time, the samples were heated at 60 ℃ and sampled by headspace gas sampling method. Thermostatic Chamber Static method which means leave the sample into oven and heating. Bath Shaking method means heating while shaking in a water bath at a constant temperature. After a comparison of both methods it found the bath shaking method was able to detect volatile components with higher sensitivity.
Furthermore, used the bath shaking method to compare the differences of volatile compounds between edible oil just after opening and the degraded oil. Some typical oil odor compounds such as 2, 4-Heptadienal, 2, and 4-Decadienal were detected with good sensitivity from degraded edible oil.