Abstract
Identification of volatile compounds in different edible oils (i.e. olive oil, almond oil, hazelnut oil, peanut oil and walnut oil) was performed using simultaneous distillation-solvent extraction followed by gas chromatographic-mass spectrometric analysis. An alternative approach which allows the direct injection of the oil sample (i.e. without any kind of pre-treatment) and involves the use of on-line coupled reversed phase liquid chromatography-gas chromatography (RPLC-GC) was also considered and the advantages of avoiding off-line preseparation for the analysis of volatile compounds were underlined regarding difficulties associated with the lipophilic nature of most volatile compounds and, hence, with the reliability of their analysis.
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