Headspace volatile compounds formed from heated corn oil and corn oil with glycine

The volatile compounds formed in headspace from heated corn oil alone or from corn oil with glycine were collected by a simultaneous purging and solvent extraction apparatus. Aroma components were isolated and identified by gas chromatography and gas chromatography/mass spectrometry. Among 123 gas chromatographic peaks recorded from the samples, 71 compounds were positively identified: 18 aldehydes, 15 heterocyclic compounds, 13 hydrocarbons, 11 ketones, 4 alcohols, 3 esters, and 7 miscellaneous compounds. Total amounts of aldehydes formed in the headspace, particularly unsaturated aldehydes, decreased drastically with the addition of glycine. On the other hand, the number of volatiles formed from corn oil with glycine was significantly greater than from corn oil alone, suggesting that aldehydes formed from corn oil underwent secondary reactions with glycine.