Fat reduces volatiles production in oil emulsion system analyzed by purge-and-trap dynamic headspace/gas chromatography

Purge-and-trap dynamic headspace/gas chromatography was used to determine release of volatiles in oil emulsion systems containing various fat contents. Fat content in oil emulsions reduced the volatility of added volatile standards. The volatilization of ketones was least affected by fat content. Polar compounds such as aldehydes, alcohols, and ketones were greatly influenced by water.