The fatty acids are initially formed when oils (triglycerides) are hydrolyzed.Quantitative analysis of fatty acids composition in the used cooking oil (UCO) is done by gas chromatography−mass spectrometry (GC–MS). Determination of fatty acids as methyl e ster (F AME).is possible by Cruz‐Hernandez and Destaillats on a  gas chromatography(GC) by modifying the length and the film thickness of the GCcolumn. It is also possible by  PerkinElmer Clarus™  600C GC-MS for the analysis and identification of fatty acid methyl ester composition  (Biodiesel) in various vegetable oils.

The fatty acids are initially formed when oils (triglycerides) are hydrolyzed.Quantitative analysis of fatty acids composition in the used cooking oil (UCO) is done by gas chromatography−mass spectrometry (GC–MS). Determination of fatty acids as methyl e ster (F AME).is possible by Cruz‐Hernandez and Destaillats on a  gas chromatography(GC) by modifying the length and the film thickness of the GCcolumn. It is also possible by  PerkinElmer Clarus™  600C GC-MS for the analysis and identification of fatty acid methyl ester composition  (Biodiesel) in various vegetable oils.

Thank you very much; dear colleague. 

Best regards

ZK

Good source of information is:  http://lipidlibrary.aocs.org/

Analytical aspects are also extensively covered in those web pages.