Abstract and SummaryA simple, rapid, and versatile procedure for collecting and measuring volatiles from edible oils is presented. The technique involves direct sampling, can be used with all gas chromatographs having adequate sensitivity, does not require special valving, and is not limited to a specific sample size. Correlation of volatiles with flavor panel scores was excellent with soybean oils aged at room temperature under normal fluorescent lighting. Identification of the major volatiles from aged soybean oil using this technique was accomplished using gas chromatography‐mass spectrometry (GC‐MS).