Twenty compounds with molecular weights ranging from 390 to 970 have been isolated from thermally oxidized corn oil with the aid of countercurrent distribution, column, and thin‐layer chromatography. The structure of one compound was shown to be a phthalic acid esterified with an eight carbon normal and branched chain alcohol in both carboxyl groups. A similar compound was found in the products resulting from the oxidation of 2‐oleyl‐1,3‐distearin and 1‐palmityl‐2,3 diolein as well as in a fat obtained from a local drive‐in restaurant.
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E. G. Perkins (1967) studied this question.