A small stainless steel reactor about one‐millionth the volume of a home kitchen, was built to generate odors from cooking oils heated to deep fat frying temperatures. This “microroom” was designed so that volatiles could be collected from 1–5 ml of heated oils (193 C) directly on a gas chromatographic column, cooled to ‐60 C and subsequently separated by temperature programing up to 250 C. Evaluations showed that heated oil odors from the microroom were similar to those room odors produced by heating to 193 C 300 ml of cooking oil in an open vessel; exposure to subambient conditions did not affect the separation efficiency of the gas chromatographic column. Provisions were made for three independent means of effluent monitoring: flame ionization detection, odor analyses and mass spectrometry.
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Selke et al. (1972) studied this question.