Optimizing headspace sampling temperature and time for analysis of volatile oxidation products in fish oil

Headspace‐gas chromatography (HS‐GC), based on adsorption to Tenax GR®, thermal desorption and GC, has been used for analysis of volatiles in fish oil. To optimize sampling conditions, the effect of heating the fish oil at various temperatures and times was evaluated from anisidine values (AV) and HS‐GC. AV indicated sample degradations at 90°C but only small alterations between 60 and 75°C. HS‐GC showed increasing response with temperature and time. Purging at 75°C for 45 min was selected as the preferred sampling condition for oxidized fish oil.