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An alkaline refined, bleached and deodorized cottonseed oil with the peroxide value of 0.35 m eq/ kg was formulated into mayonnaise. This mayonnaise was aged in the oven at the temperature of 40°C for 4 weeks. Peroxide value of the oil recovered from the aged mayonnaise was 40.0 m eq/kg. Semi-continuous deodorizer, equipped with Oldershow column, was used for the isolation of volatile decomposition products of the oil. Separations were carried out on a gas chromatograph. <BR>Various unsaturated and saturated aldehyde, ketone, alcohol and ester were identified. 2-Pentyl furan and 2-butyl furan were also identified as the components of the volatile decomposition products. Mass spectrum and infrared spectrum of the fraction, identified as 2-butyl furan, checked perfectly with the authentic 2-butyl furan which was synthesized in our laboratory.
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