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Commercially processed soybean, canola, high-oleic low-linoleic canola and palm olein oils were thermal-deteriorated at 180°C for 0, 40, 60, 80 hr, and evaluated odor compounds using Automatic Dynamic Head Space-GC/MS system and sensory score. Sensory score of overall odor was linear correlation with total area of odor compounds. The result in principal component analysis of sensory scores and the peak areas of odor compounds, gave that the odor compounds from linoleic acid were more effective for “rancid” and “pungent” odor than odor compounds from oleic acid and linolenic acid in thermal-deteriorated oils.

Comparison of Odor Compounds Analyzed by Automatic Dynamic Headspace GC/MS System and Sensory Score from Thermal-Deteriorated Edible Oil