Abstract
Major flavor components in edible fats and oils are aldehyde, ketone, alcohol, acid, and hydrocarbon produced from fatty acid hydroperoxides. Sulfur-and nitrogen-containing compounds are potent flavor components in sesame and olive oils. Gas liquid chromatography is quite useful, although sensory evaluation, colorimetry, odor sensor and chromatography may also be used for analytical methods of flavor components. Temperature, oxygen, moisture, light, acidic compounds and mionor components such as antioxidant, photosensitizer and metals can affect the production of flavor components in edible fats and oils as well as fatty acid composition.
