This standard was last reviewed and confirmed in 2017. Therefore this version remains current.
This International Standard specifies a method for the detection and identification of a volatile organic contaminant
in edible oils.
It is applicable to the identification of volatile industrial chemicals in both crude and refined edible oils that are
suspected of being contaminated. It also enables determination of the concentration of the contaminant.
This International Standard is not applicable to the determination of the concentration of chemicals that may react
with the edible oil or with one of its natural components. In these cases, the presence of the contaminant may
sometimes be established on a qualitative basis. Also, this International Standard is not applicable to non-volatile
This method has been shown to be applicable for the identification of the following compound classes:
_ saturated halogenated hydrocarbons;
_ unsaturated halogenated hydrocarbons;
_ esters; aldehydes; alcohols; amines; ketones; ethers;
_ cyclic and aromatic compounds;
_ nitrogen compounds;
_ acrylates; etc.
The method has been evaluated for concentrations in the range of 1 mg/kg to 10 mg/kg.
Status : PublishedPublication date : 2001-09
Edition : 1Number of pages : 10
Technical Committee:Animal and vegetable fats and oils
Buy this standard