<p>This study compared these two derivatization methods in the analysis of fatty acids in edible oils. Conventional derivatization has proven time-consuming, as it involves high-temperature, long-term reactions. To simplify the process, room-temperature derivatization, entailing short-term, low-temperature reactions, was devised. No significant differences in most major and individual fatty acids, except in sesame oil, were noted between the two methods (<i>p</i> &lt; 0.05). Fatty acid methyl ester (FAME) yield was confirmed by varying the alkaline catalysts, concentrations, and oil-to-methanol ratio. Compared with the controls, all three types of oil achieved the highest FAME production yields when catalyzed with NaOCH₃ in both methods. The optimal catalyst concentrations for maximal FAME production across all three edible oils were as determined. Moreover, the ideal oil-to-methanol ratio for maximal FAME production differed for each oil type. In a correlation analysis, total free fatty acids (FFAs) and FAMEs production yield were analyzed a negative correlation.</p>