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Tristearin was heated to 192 C in air, and its volatile oxidation products were collected directly on a cooled (-60 C) gas liquid chromatography column. Subsequently, the volatile products were separated by temperature programing up to 250 C and identified by mass spectrometry. Methyl ketones and aldehydes were the major degradation products along with minor amounts of monobasic acids, n-hydrocarbons, primary alcohols, and 7-1actones. Qualitative results indicated all the fatty acid methylene carbon atoms are susceptible to oxidation. Quantities of aldehydes and ketones were found to be in excess of their taste threshold concentrations, suggesting thermally oxidized saturated fatty acids may be precursors of some odors and flavors associated with heated lipids.

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