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During processing of aromatized rapeseed oils, volatiles from the added spices migrate in oil and give specific taste and aroma to oils, but there are no investigations about volatile compound migration in oil. The aim of this research was to determine volatile compounds in oils aromatized with basil, oregano, and thyme. In basil 43 volatile compounds, in oregano - 39, and in thyme - 37 volatile compounds were identified. In oil aromatized with basil - 8, in oil aromatized with oregano - 20, and in oil aromatized with thyme 11 volatile compounds were identified. From the total amount of identified compounds in spices, 23-30% of volatiles found in thyme migrated in oil aromatized with thyme, from oregano in oil migrated 12-15% of volatiles, but from basil in oil aromatized with basil - only 5% of volatiles. More volatile compounds as camphene, alpha-pinene, and alpha-thujene migrate in oil better than less volatile compounds like methyl chavicol, and thymal. Migration of the same compound in oil from various spices differed. It could be explained by the location of the volatile compound in plant structure.

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