Preliminary gas chromatographic analysis of flavor compounds in mayonnaise

The flavor compounds in fresh, 3‐ and 6‐month‐old mayonnaise at room temperature have been analyzed by a gas chromatographic method. The results indicate that as the storage time of mayonnaise increased, the flavor compounds formed from oil in mayonnaise increased. However, the concentrations of allyl isothiocyanate which is the major flavor compound of mustard, and acetic acid and ethyl acetate which are the major compounds in vinegar did not change during the 6 months’ storage at room temperature. The analytical method described has shown good reproducibility in the analysis of mayonnaise flavor compounds and can be used as an instrumental analytical method to evaluate the mayonnaise flavor quality and to complement the sensory evaluation of mayonnaise.