[Analysis Case] Evaluation of Edible Oil Degradation

~Changes in the composition and odor of triglycerides due to the heating of cooking oil~

Edible oil is essential for cooking, such as frying and sautéing. By repeatedly using it for heated cooking, the oil undergoes hydrolysis and oxidation, and its smell also changes. The speed of these changes varies depending on the type of oil; saturated fatty acids are said to be less prone to oxidation, while unsaturated fatty acids are more susceptible. Therefore, we present a case study observing the changes in smell (sensory evaluation) and composition of coconut oil, which is high in saturated fatty acids, and soybean oil, which contains unsaturated fatty acids (omega-6 fatty acids), in both unheated and heated forms. ■ Analysis Samples - Coconut oil (unheated and heated) - Soybean oil (unheated and heated) ■ Analysis Methods 1. LC-TOFMS Analysis The samples were dissolved in tetrahydrofuran, followed by LC-TOFMS analysis. 2. DHS (Dynamic Headspace)-GC/MS Analysis The samples were placed in 20mL vials, and DHS-GC/MS analysis was conducted. 3. Sensory Evaluation Sensory evaluation of the samples was conducted by multiple odor judges to confirm the quality of the smell. ■ Analysis Results For detailed results, please refer to the PDF document.

Contract AnalysisContract measurement