This paper reports on a gas chromatographic‐mass spectrometric examination of volatile trace constituents, isolated from palm oil by codistlllation with water. Aromagrams indicated trans ‐2‐octenal, n‐nonanal, truns ‐2‐decenal, trans ‐2‐undecenal, β‐ionone and especially trans, cis ‐2,4decadienal and trans, trans ‐2,4‐decadienal to be important contributors to palm oil flavor.
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Dirinck et al. (1977) studied this question.
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