An overview of recent developments in volatile compounds analysis from edible oils: Technique‐oriented perspectives

Abstract

The analysis of the volatile compounds from edible oils is a tool used for the evaluation of aroma compounds, the quantitative determination of contaminants or the study of oil degradation and represents a major analytical challenge. This review deals with the recent evolution of methods for vapor phase sampling of the headspace of edible oils combined with gas chromatography. Non‐selective sampling methods, such as static headspace (SHS), sampling techniques with adsorbents, including direct thermal desorption (DTD) and dynamic headspace (DHS), and high concentration capacity headspace techniques (HCC‐HS), as headspace solid phase microextraction (HS‐SPME) and headspace sorptive extraction (HSSE), are presented. Advantages, drawbacks, and applications to edible oils are critically discussed. HS‐SPME is shown to be the most popular technique for the volatile fraction sampling of edible oils. Finally, other promising in‐tube sorptive extraction techniques that are not yet applied to edible oils are also described.Practical applications: The analysis of the volatile compounds from edible oils is a major analytical challenge and is applied in many fields. An overview of different sampling techniques with a critical point of view can be useful to determine the best technique to apply in a specific context.The composition of the headspace of edible oils can provide different information related to the evaluation of aroma compounds, the quantitative determination of contaminants, or the study of oil degradation. Several techniques can be considered to respond to this challenge with different advantages and drawbacks, such as static headspace, solid phase microextraction, dynamic headspace, or headspace sorptive extraction.