"The effects of UV radiation on the chemical and sensory characteristics of virgin olive oils (cv. Arbequina and Picual) were assessed. Even small doses of UV radiation induced oxidation of the virgin olive oil samples. Total phenols and fatty acids contents decreased during the process as well as the intensity of the bitter and fruity sensory attributes, while the intensity of the rancid sensory attribute notably increased.Acetaldehyde, 2-butenal, 2-pentenal, octane, octanal, hexanal, nonanal, and 2-decenal were the volatile compounds most affected, showing an important increase during the irradiation process. Nonanal, hexanal, and pentanal showed high correlation with the rancid sensory attribute (90%, 86%, and 86%, respectively). 2-Decenal and nonanal concentrations allowed us to predict the alteration level of the samples by mean of multiple Ridge regression.
http://pubs.acs.org/....1021/jf0529262
Many of the compounds have ld-50 oral dosages of mg/kg in mice, some as low as 99mg/kg -- which works out to 2 mg for your average 20 gram mouse
collectively, the volatile compounds cited above would likely be highly toxic in combination and kill mice in 1-3 days
2-butenal (also known as crotonaldehyde) has an LC-50 of 519ppm in mice - death in 2 hours at that concentration
https://en.wikipedia.../Crotonaldehyde
https://www.cdc.gov/...dlh/123739.html